This chickpea orzo salad with pesto—featuring red onion, English cucumber, and cherry tomatoes—is bright, herby, and ideal for summer gatherings.
This simple orzo salad combines tender orzo pasta, thinly diced red onion, juicy cherry tomatoes, diced English cucumber, chickpeas, and pesto. Use store-bought pesto or a homemade basil pesto and finish with fresh basil for garnish if you like.
Serve this orzo pasta salad with chickpeas as an easy side or as a light main for a weeknight dinner. For extra protein, top with grilled chicken, shrimp, or salmon for a satisfying, flavorful meal.
The salad can be enjoyed warm, at room temperature, or chilled. Chilled pasta salads are convenient for potlucks, picnics, and summer barbecues—perfect for Memorial Day, the Fourth of July, Labor Day, or any warm-weather meal.
Recipe Highlights
- Quick: Ready in about 15 minutes using just a few common ingredients.
- Fresh flavors: Crisp cucumber, sweet cherry tomatoes, sharp red onion, and herbaceous pesto with optional basil.
- Vegetarian: Naturally vegetarian and easily vegan if you choose a dairy-free pesto.
Ingredients
This recipe uses seven straightforward ingredients.
- orzo
- red onion
- cherry tomatoes
- English cucumber
- chickpeas
- pesto
- fresh basil (optional)
See the recipe card below for quantities and serving information.
Instructions
Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain and rinse under cold water to cool and stop the cooking.
Top tip: Salt the pasta water well—this seasons the orzo from the inside out.
After draining and rinsing, set the orzo aside to cool.
In a large bowl, combine the cooked orzo with red onion, tomatoes, cucumber, chickpeas, and pesto. Toss gently until everything is evenly coated with pesto.
Garnish with fresh basil leaves if desired. Optional toppings include shredded Parmesan, crumbled feta, or goat cheese to suit your taste.
Serve warm, at room temperature, or chilled depending on preference and occasion.
Substitutions
- Pasta: Swap orzo for other small shapes like mini farfalle, elbow macaroni, or pastini.
- Tomatoes: Use grape, baby plum, or mixed-color tomatoes for visual interest and flavor variety.
- Beans: Replace chickpeas with cannellini or navy beans for a milder bean option.
Variations
- Lemon: A squeeze of lemon juice and a little zest brightens the salad.
- Greens: Fold in chopped baby spinach while the orzo is still warm so it wilts slightly.
- Cheese: Stir in shredded Parmesan, mozzarella pearls for a Caprese-style salad, or crumbled feta for Mediterranean flair.
Dietary needs
- Vegan: Make it vegan by choosing a dairy-free pesto. Many store-bought and homemade versions omit cheese.
- Gluten-free: Use a gluten-free orzo or small gluten-free pasta to keep the dish gluten-free.
Equipment
Basic kitchen tools are all you need:
- Large pot to boil the pasta
- Colander to drain the orzo
- Large mixing bowl to combine the salad
Storage
Store pesto orzo salad in an airtight container in the refrigerator for up to 3 days. Add fresh basil just before serving. Freezing is not recommended, as the texture of the pasta and vegetables will change.
Frequently asked questions
Pesto is a sauce typically made from fresh basil leaves, nuts (commonly pine nuts), garlic, cheese such as Parmesan or Pecorino, and olive oil.
No — orzo is a short, rice-shaped pasta made from wheat flour.
📖 Recipe
Chickpea Orzo Salad with Pesto
Equipment
- Large pot
- Colander
- Large mixing bowl
Ingredients
- 8 ounces orzo (uncooked, about 1 cup)
- ½ cup red onion, diced
- 10 ounces cherry tomatoes, halved
- 1½ cups English cucumber, diced
- 15 oz chickpeas, drained and rinsed
- 5 tablespoons pesto
- Fresh basil, to garnish (optional)
Instructions
- Cook the orzo according to package directions in salted water. Drain, rinse, and set aside.
- In a large bowl, combine the cooked orzo with onion, tomatoes, cucumber, chickpeas, and pesto. Toss until evenly coated.
- Garnish with fresh basil if desired and serve warm, at room temperature, or chilled.
Notes
Storage: Refrigerate in an airtight container up to 3 days. Add fresh basil just before serving. Freezing not recommended.
Nutrition
Carbohydrates: 63 g
Protein: 15 g
Fat: 10 g
Food Safety
Pasta salad should not sit out for more than two hours at room temperature. If ambient temperatures exceed 90°F (32°C), reduce that time to one hour. Store leftovers promptly in the refrigerator.