Lemony Orzo Pasta Salad



Get ready for this to be your go-to dish for barbecues, potlucks, work lunches or meals at home. It’s super easy to put together and makes a great side dish to anything grilled, or as a fresh and portable main dish for lunch. You can also easily double or triple the recipe for a larger crowd.

1 box (1 pound) orzo pasta

1 (15-ounce) can garbanzo beans, drained

and rinsed

1 1/2 cups grape tomatoes, halved

3/4 cup finely chopped red onion

1/2 cup chopped fresh basil leaves

1/4 cup chopped fresh mint leaves

1 cup Eureka Lemon Olive Oil

3/4 cup Grapefruit W hite Balsamic Vinegar

sea salt and fresh cracked pepper


Follow the instructions on the package of pasta and bring salted water to a boil. Stir in the orzo. Cook until the orzo is tender but still firm to the bite, stirring frequently, for about 7 minutes. Drain the orzo and transfer to a large wide bowl and toss until the orzo cools slightly. Once cool, mix in the beans, tomatoes, onion, basil, and mint. Mix the Eureka Lemon Olive Oil and Grapefruit White Balsamic Vinegar along with the salt and pepper to taste, in a tight fitting jar. Shake until well combined. Pour over pasta and toss. Serve cold or a at room temperature.

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