Italian Orzo Salad

Summertime isn't complete without an easy to make, fresh and delicious salad. This is your new go to healthy picnic staple!

Course Side Dish
Cuisine Italian, Mediterranean
Keyword easy pasta salad, quick healthy side dish
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 597 kcal
Author Sophia DeSantis


  • 2 cups fresh spinach
  • 1 cup fresh basil
  • 2 cups sliced crimini mushrooms , about 12-13 mushrooms
  • 3 ounces sun dried tomatoes , I use the dried ones in a bag
  • 16 oz package orzo , I use whole wheat but gluten free is also available
  • 1 1/2 cups chickpeas , about one 15 ounce can
  • 1/4 cup veggie broth , low sodium if needed, can also use a drizzle of oil
  • 1 teaspoon lemon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • sea salt , to taste if needed (see note)
US Customary - Metric


  1. Wash and slice the spinach, basil, and mushrooms and chop sun dried tomatoes. Place in the bottom of a pasta strainer.
  2. Cook the orzo according to package directions. 

  3. When ready to drain, pour the whole pot, orzo with water, over the veggies in the bottom of the pasta strainer. This will slightly cook them. 

  4. Rinse with hot water to remove starchiness from the pasta. Place everything in a big bowl once drained.

  5. Add the rest of the ingredients into the bowl and mix until well combined. Enjoy!

Recipe Notes

Tips to prep ahead:

Baby/toddler food idea:

Nutrition Facts
Italian Orzo Salad
Amount Per Serving
Calories 597 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 87mg4%
Potassium 1423mg41%
Carbohydrates 116g39%
Fiber 12g48%
Sugar 15g17%
Protein 25g50%
Vitamin A 1950IU39%
Vitamin C 16.3mg20%
Calcium 103mg10%
Iron 6.2mg34%
* Percent Daily Values are based on a 2000 calorie diet.