Orzo Pasta with Basil & Veggies

This colorful Orzo Pasta Salad is nutritious, filling, and can be made in about 20 minutes. It’s loaded with green peas, tomatoes, basil, and a simple balsamic dijon dressing that is absolutely delicious!

This easy vegan pasta salad is always a huge hit at my Food for Life classes. Class participants are consistently amazed at how easy this recipe is to make and the burst of tangy flavor created by the dressing made with only balsamic vinegar, dijon mustard, and maple syrup (optional). Other terrific recipe options are this Easy Vegan Pasta Salad that can be ready in about 20-minutes and Macaroni Salad.

You will love this orzo pasta salad because it’s…

• Light
• Filling
• Packed with nutrients
• Simple to make
• Super flavorful
• Healthy
• Delicious

What is exactly orzo?

Many people have never heard of orzo and often ask if it’s a grain, rice, or pasta. The simple answer is that orzo is pasta that has an oval shape and looks a lot to me like slivered almonds.

It is made with flour and is not naturally gluten-free, though there are some gluten-free options available. Personally, I purchase the whole wheat version because my family is not avoiding gluten.

Orzo is commonly used to toss into healthy soup recipes to add texture and heartiness. It’s also widely used in pasta salads with veggies.

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

How to cook orzo pasta

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

Orzo pasta is super simple to make and cooks on the stovetop just like rice in minutes.

• Begin by heating water in a large saucepan or pot until it boils.
• Stir in the pasta and pinch of salt (optional) and cover the pot to bring the water back to a boil.
• Remove the lid once it is boiling and stir to prevent sticking.
• Cook for approximately 9-minutes stirring occasionally.
• Continually check past for an al dente texture. You don’t want to overcook it.
• Drain in a colander and rinse under cool water to stop the cooking process.
• Now it’s ready to be used in this recipe and others.

While the orzo is cooking, defrost the frozen green peas by placing them in a strainer or colander and running warm water over them. Set them to the side.

Slice the cherry tomatoes in half and mince fresh basil if using it. Dried basil is also a good choice for this recipe. I sometimes add a combination of both dried and fresh basil.

I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.

Next, you’ll want to whisk up the simple dressing that only takes about a minute.

Oil-free pasta dressing

The easy oil-free 3-2-1 dressing used with this dish requires only three ingredients–balsamic vinegar, Dijon mustard, maple syrup–to be whisked together in a small bowl.

If you prefer, the maple syrup can be left out completely, but I think it really adds the perfect flavor to this pasta salad.

In a large bowl, add the balsamic dressing to the cooked orzo, tomatoes, green peas, spices, and basil. Mix together well and toss in a few pine nuts or sesame seeds and a little salt and pepper. Serve immediately or chill first.

*Originally published March 2016.

Recipe adapted from Physicians Committee, Food for Life: Kickstart Your Health.

Tips for making orzo vegan pasta salad

• Dressing- Dark balsamic makes the dish a little darker, so use white balsamic if you prefer it to be lighter in color.
• Tomatoes- If you don’t have cherry tomatoes, diced fresh tomatoes or even canned tomatoes will work.
• Gluten Free- To make this dish gluten-free, you will need to use gluten-free orzo pasta.
• Pasta- Be sure not to overcook the pasta because it will become mushy.
• Peas- Though cooked green peas can be used, I highly recommend using the frozen variety for the texture and color.

Other plant-based pasta dishes:

• Couscous Salad with Ginger & Cinnamon
• Easy Garden Pasta Salad
• Lentil Pasta Dinner
• Cheesy Vegan Veggie Pasta

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

This post may contain affiliate links. Read my full disclosure here.

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

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Orzo Pasta with Basil & Veggies

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This colorful orzo pasta salad is nutritious, filling, and can be made in about 20 minutes. It's loaded with green peas, tomatoes, basil, and a simple balsamic dijon sauce that is absolutely delicious!

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Ingredients

Orzo Pasta

• 8 oz orzo pasta, I use whole wheat
• 1-1/2 cups cherry tomatoes, sliced
• 1 cup frozen green peas, thawed
• 1 tablespoon basil, fresh or dry
• 1 tablespoon toasted sesame seeds or pinenuts (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper

Dressing

• 1/2 cup balsamic vinegar (white or dark)
• 2 teaspoon Dijon mustard
• 1 teaspoon maple syrup (optional)

Instructions

Orzo Pasta

1. Cook orzo pasta according to package directions by boiling in water on the stovetop for approximately 9-minutes. Drain and run under cool water in a colander to stop the cooking process.
2. While the orzo is cooking, defrost the frozen green peas by placing them in a colander and running warm water over them. Set them to the side.
3. Slice the cherry tomatoes in half and mince fresh basil if using it. Dried basil is also a good choice for this recipe. I sometimes add a combination of both dried and fresh basil.
4. Next, you'll want to whisk up the simple dressing that only takes about a minute.
5. In a large bowl, add the balsamic dressing to the cooked orzo, tomatoes, green peas, spices, and basil. Mix together well and toss in a few pine nuts or sesame seeds and a little salt and pepper. Serve immediately or chill first.

Balsamic Dressing

1. Whisk together balsamic vinegar, dijon mustard, and maple syrup in a small bowl.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

TIPS:

Dressing- Dark balsamic makes the dish a little darker, so use white balsamic if you prefer it to be lighter in color.

Tomatoes- If you don't have cherry tomatoes, diced fresh tomatoes or even canned tomatoes will work.

Gluten Free- To make this dish gluten-free, you will need to use gluten-free orzo pasta.

Pasta- Be sure not to overcook the pasta because it will become mushy.

Peas- Though cooked green peas can be used, I highly recommend using the frozen variety for the texture and color.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  DeLallo Whole Wheat Orzo 16.0 OZ (Pack of 2)
• 
  Robert's Infused Balsamic Vinegar - Black Mission Fig (200ml)

Nutrition Information:

Yield: 4
Amount Per Serving: Calories: 224Total Fat: 3.1gCarbohydrates: 38gFiber: 2.6gProtein: 9.2g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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