Italian Orzo Pasta Salad

Courtesy of: Produce for Kids
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Servings: 4
Prep: 5 min.
Cook: 10 min.
Total Time: 15 min.


This Italian orzo pasta salad can be made ahead, up to three days in advance and keeps well, making it a great option for lunchboxes, picnics and travel. Add 2 Tbsp. chopped kalamata olives for a little tang or sprinkle with 2 Tbsp. crumbled feta for a creamier dish.


  • 3/4 cups orzo
  • 3/4 cups Eat Smart® broccoli florets, chopped
  • 3/4 cups yellow and red cherry tomatoes, halved
  • 2/3 cups low sodium garbanzo beans, rinsed
  • 1/4 cup sprigs basil
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil and vinegar dressing


  1. Cook orzo according to package directions.
  2. Drain and do not rinse.
  3. Pour into large mixing bowl.
  4. Prepare ice bath by placing a few cubes of ice with water in medium bowl.
  5. Place broccoli in covered microwaveable dish with 1 Tbsp. water.
  6. Microwave on HIGH 30 seconds.
  7. Drain and transfer to ice bath for 30 seconds.
  8. Drain and add to orzo.
  9. Add tomatoes, garbanzo beans, basil, cheese, and dressing to orzo and broccoli.
  10. Toss and season with pepper as desired. Serve at room temperature or slightly chilled.

Suggested Sides

  • Apple, grapes and watermelon sprinkled with 1 tsp. orange juice
  • 1 oz. lowfat Cheddar cheese, cubed and skewered
  • 1 oz. pistachios
  • Clementine and blueberry-infused water

Nutritional Value

  • Calories 342 Fat 19.73g
  • Protein 18.82g Carbohydrates 24.33g
  • Fiber 5.71g Sugar 9.39g
  • Sodium 184mg Calcium 267mg
  • Iron 2.25mg