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Easy Orzo Salad

25 min

This easy orzo salad will be a new go-to at your house! It’s simple, but super fresh and full of flavour. Bring along to your next potluck or barbeque or have it as a side. It’s a perfect summer dish!

Recipe by Maria Lichty from @twopeasandpod


For the Orzo Salad:
340g orzo pasta
2 heaping cups rocket or baby spinach
1 English cucumber, chopped
2 cups cherry tomatoes, halved
425g of cooked or canned chickpeas, rinsed and drained
½ small red onion, diced
½ cup crumbled feta cheese
½ cup chopped fresh basil


For the Dressing:
1/4 cup olive oil
2 tablespoons lemon juice (1 large lemon)
1 tablespoon balsamic vinegar (or champagne vinegar)
1 teaspoon honey
1 clove garlic, minced
salt and black pepper, to taste


  1. In a large saucepan, bring salted water to a boil and cook the orzo until al dente, about 7-10 mins.
  2. While the orzo is cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt, and pepper. Set aside.
  3. Drain the orzo in a strainer and rinse well with cold water. Pour the cooked orzo in a large bowl.
  4. Add the rocket (or spinach), cucumber, tomatoes, chickpeas, onion, feta, and basil to the orzo and gently stir. Drizzle the dressing over the salad and stir again. Season with additional salt and pepper, if necessary. Serve immediately or cover and refrigerate until ready to serve.

    The salad will keep in the refrigerator for up to 3 days.

    Check out more recipes by Two Peas and Pod here @twopeasandpod

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