Orzo Vegetable Pasta Salad

orzo salad veggie

Winter weather can make it hard to get all your daily recommended servings of veggies in. Luckily, there are plenty of ways to add vegetables into the meals that you’re already craving. Volumizing your favorite meals with veggies is an easy way to make sure you’re getting those veggies in. Our cauliflower fried rice is an excellent example of a volumized veggie meal; toss in a few shrimp, and your taste buds are really in for a treat!

Today, we have another veggie packed staple to help get us through the winter blues. This orzo vegetable pasta salad is packed with fresh veggies, hearty chickpeas and all the flavors of the delicious Mediterranean!


2 ½ cups (470g) cooked orzo

1 15 oz can (425g) chickpeas

2 cups (350g) cherry/yellow tomatoes, quartered

¼ cup (45g) kalamata olives, chopped

½ cup (55g) feta cheese

3 Tbsp parsley, chopped

½ cup (75g) red onion, diced

1 cup (130g) cucumber, chopped

3 Tbsp olive oil

1 lemon, juiced

2 Tbsp red wine vinegar

1 clove garlic, minced

salt & pepper, to taste


  • Whisk together olive oil, lemon juice, red wine vinegar, garlic and salt & pep to make dressing.
  • Add remaining ingredients and toss to coat.
  • Season to taste.

Lasts 4-5 days in the fridge.