This lemony-basil orzo salad is my take on a pasta salad. It is fresh and light, and serves as a perfect side dish for your summer bbq. Enjoy!


  • 1.5 cups of dry orzo
  • 3/4 cup of tightly packed fresh basil leaves
  • 1/2 cup of chopped green onion
  • 3 Tbsp of olive oil
  • 4 Tbsp of fresh lemon juice
  • desired amount of salt and pepper
  • 1/2 tsp of minced garlic
  • 2 tsp of apple cider vinegar
  • 1 can of chickpeas, drained
  • 1 cup of halved cherry tomatoes
  • 3/4 cup of chopped english cucumber
  • 2 handfuls of baby spinach, roughly chopped


  1. Fill a medium sized pot with water and bring to a boil. Add the orzo. Boil for 9 minutes, stirring frequently until fully cooked. Drain the orzo and set aside in a large salad bowl to cool completely.
  2. In a food processor blend the basil, onion, olive oil, lemon juice, salt & pepper, garlic, and apple cider vinegar until it is in a dressing-like consistency. Pour the dressing over the cooled orzo and stir until evenly combined.
  3. Add in the tomatoes, chickpeas, english cucumber, and spinach to the bowl. Add more salt and pepper if necessary.
  4. Store in the refrigerator until ready to serve.

*Chef’s Tip: This recipe also tastes delicious with toasted pine nuts added!


Benefits of this recipe:

-Tomatoes contain cancer-fighting antioxidants, they improve heart health, helps improve vision and eye health, benefits skin health, and protects bone health.

-Spinach aids in detoxifying the body and supporting liver function. It is a great source of fiber, boosts immunity, preserves skin health, and defends against heart disease.

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

The information on the benefits of the ingredients was researched from and

2 thoughts on “Lemony-Basil Orzo Salad

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