top of page

Lemony Orzo Pasta Salad


1 box (1 lb) orzo pasta

1 (15-ounce) can garbanzo beans, drained and rinsed

1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved

3/4 cup finely chopped red onion

1/2 cup chopped fresh basil leaves

1/4 cup chopped fresh mint leaves

Salt and freshly ground black pepper

3/4 cup Joe and Son’s Sicilian Lemon or Grapefruit White Balsamic Vinegar

1 cup Joe and Son’s Milanese Gremolata or Eureka Lemon Olive Oil

1 teaspoons salt

3/4 teaspoon freshly ground black pepper

Bring salted water to a boil. Stir in the orzo. Cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo and transfer the to a large wide bowl and toss until the orzo cools slightly. Once cool, toss the orzo with the beans, tomatoes, onion, basil and mint. Mix the white balsamic vinegar and olive oil, salt, and pepper in a tight fitting jar. Shake till well combined. Pour over pasta and toss. Serve at room temperature.