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ITALIAN ORZO SAL AD

$8.77 RECIPE / $2.19 SERVING

BUDGET BYTES » RECIPES » SALAD RECIPES » ITALIAN ORZO SALAD

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Another day, another salad! I try to make some sort of salad each week that I can build
meals on or just eat as a quick meal on its own when I’m on the go. If there’s already a salad
made, I’m way more likely to actually eat it. I love combining a little pasta, a lot of vegetables,
and maybe some beans too. This combo always makes a salad that is filling enough to serve
as a light meal, but light enough to act as a side dish for one of my dinners. This Italian Orzo
Salad is no exception.

ITALIAN ORZO SAL AD

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SUBSTITUTIONS
Orzo – Orzo can be a bit more difficult to find than other pastas, but you can substitute any
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small-shaped pasta in its place.

Homemade Vinaigrette – If you don’t feel like putting together your own vinaigrette for this
salad, feel free to use your favorite bottled Italian style dressing, adding as much or as little
to the salad as you prefer.

Grape Tomatoes – I wouldn’t suggest using a larger fresh tomato in this salad unless you
plan to make and serve this salad the same day. Larger tomatoes are juicier and will have
more cut edges, which will seep more water as the salad is stored. Oil-packed sun dried
tomatoes would also be awesome in this, if you can find them for an affordable price.

Garbanzo Beans – Cannellini beans would make an excellent substitution, and would fit the
Italian theme.

ADD -INS

If you’re not concerned about keeping this Italian Orzo Salad vegan, Parmesan cheese would
be awesome on this salad, as would fresh mozzarella, or even diced salami.

ITALIAN ORZO SALAD

Filling enough to serve as a light meal, but light enough to
act as an easy side dish, this Italian Orzo Salad is a
versatile addition to your weekly meal prep. 
TOTAL COST: $8.77 recipe / $2.19 serving
PREP TIME: 15 mins
COOK TIME: 10 mins
TOTAL TIME: 25 mins
PRINT RECIPE 
SERVINGS: 4 about 1.25 cups each
GROCERY LIST 

INGREDIENTS FAVORITES

ITALIAN VINAIGRETTE
 1/4 cup olive oil ($0.64) 4.93 from 13 votes
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2 Tbsp red wine vinegar ($0.20)
1 Tbsp lemon Juice ($0.05)
1 tsp Italian seasoning blend* ($0.10)
1/8 tsp garlic powder ($0.02)
1/4 tsp salt ($0.02)
1 tsp Dijon mustard ($0.03)
1 tsp sugar ($0.02)

SALAD

1 cup orzo (uncooked) ($1.15)

1 15oz. can chickpeas ($0.55)
4 oz. fresh spinach ($0.60)
2 roasted red peppers (1/2 of 12oz. jar) ($1.00)
1/3 cup kalamata olives ($1.00)
1/2 12oz. jar quartered artichoke hearts ($1.40)
1 pint grape tomatoes ($1.99)

INSTRUCTIONS

1. Make the vinaigrette first so the flavors have time to blend. Add the olive oil, red
wine vinegar, lemon juice, Italian seasoning blend, garlic powder, salt, Dijon, and
sugar in a bowl or jar. Whisk the ingredients together or close the jar and shake
until combined. Set the dressing aside.
2. Cook the orzo according to the package directions (boil until tender). Drain the orzo
in a colander and rinse briefly with cool water. Allow the orzo to cool and drain as
you prepare the rest of the ingredients. You want the pasta to be as cool and dry as
possible.
3. Rinse and drain the can of chickpeas, again allowing them to drain very well as you
prepare the rest of the ingredients.
4. Roughly chop the spinach and place it in a large bowl. Remove the roasted red
peppers, olives, and artichoke hearts from their brines. Slice the olives and roasted
red peppers, and roughly chop the artichoke hearts. Slice the grape tomatoes in
half. Place the chopped vegetables in the bowl with the spinach.
5. Finally, add the drained orzo and chickpeas to the bowl with the other ingredients.
Stir the vinaigrette once more, then add half to the bowl. Toss the salad ingredients
 together until coated, and add more dressing if desired (I used the entire batch, but
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it's always best to start with half and add more as needed).

NOTES

*If you do not have an Italian herb seasoning blend, you can substitute a 1/4 tsp of each
of the following: basil, oregano, thyme, and rosemary, plus a pinch of red pepper flakes.
**For longer storage in the refrigerator, toss the salad ingredients together without the
dressing and add the dressing to each bowl just before serving.
See how we calculate recipe costs here.

Tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

NUTRITION
Serving: 1.25 Cups・ Calories: 450.5 kcal ・ Carbohydrates: 56.08 g ・ Protein: 13.13 g
・ Fat: 20.9 g ・ Sodium: 737 mg ・ Fiber: 12.43 g
Nutritional values are estimates only. See our full nutrition disclaimer here.

The equipment section above contains affiliate links to products we use and love. As an
Amazon Associate I earn from qualifying purchases.
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STEP BY STEP PHOTO S

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Make the vinaigrette first, so the flavors have time to blend (or use your favorite bottled
Italian dressing). Combine 1/4 cup olive oil, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, 1
tsp Italian seasoning blend, 1/8 tsp garlic powder, 1/4 tsp salt, 1 tsp Dijon mustard, and 1/2
tsp sugar in a bowl or jar. Whisk the ingredients together or place the lid on the jar and
shake until combined. Set the dressing aside.
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Cook one cup orzo according to the package directions (boil until tender) then drain in a
colander. Rinse briefly with cool water, then let it drain and cool as you prepare the rest of
the ingredients. Also rinse and drain the chickpeas. It’s best if these two ingredients are not
very wet (or hot) when you assemble the salad, or they’ll wilt the spinach and water down
the dressing.
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Roughly chop about 4 oz. fresh spinach. You don’t have to stress over the exact
measurement of this, just eyeball half of an 8 oz. bag of spinach. Place the chopped spinach
in a large bowl.
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Slice about 1/3 cup kalamata olives and slice 2 roasted red peppers (about 1/2 of a 12 oz.
jar). Add these to the bowl with the spinach.
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Roughly chop the quartered artichoke hearts (again I used about 1/2 of a 12 oz. jar). Add
these to the bowl with the other ingredients.
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Slice the grape tomatoes in half, and add them to the bowl.
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Finally, add the cooled and drained orzo and chickpeas to the bowl.
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If you plan on keeping the salad in the fridge for a few days, toss the salad ingredients
together then store it that way, without the dressing. If serving immediately, stir the
vinaigrette once more, then add half to the salad and toss to combine. Add more dressing if
desired (I added all of the dressing).
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And that’s it! I served my Italian Orzo Salad with two slices of my Freezer Garlic Bread on the
side. ;)

POSTED ON SEPTEMBER 12, 2018 IN BEAN & GRAIN 20 COMMENTS »

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20 COMMENTS ON “ITALIAN ORZO SAL AD”

« Older Comments

BETH —
07.18.21 @ 12:32 PM REPLY

Awesome dish especially in this summer heat! Just prepped this for lunch this week
and it’s really tasty, fresh, refreshing and flavorful. I can tell it’s filling while still being
light for summer. 

DO let the dressing sit a little bit as suggested! 

I used extra virgin olive oil and had to add more red wine vinegar because it was a bit
strong but it might depend on oil or vinegar brand so definitely play around to taste
to your liking. I might think try regular olive oil next time.  

ASHLEY BLACKWOOD —
05.19.21 @ 3:28 PM REPLY

This is delicious! I added leftover rotisserie chicken and baby mozzarella balls and I
could eat this all week. I dont normally eat things repeatedly but this is so good. My
husband is not a fan but I guess Ill just have to make him something else the next
time I make this because I am for sure making it again before the end of the summer.
Its even better the next day when everything gets to meld.
« Older Comments
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