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Easy Orzo Salad

The perfect side for your bbqs!
Course Side Dish
Servings 8 servings


  • 1 1/2 cups orzo
  • 3 1/2 cups chicken broth low sodium but regular also works
  • 1 cup grape or cherry tomato halved
  • 1/4 cup red onion diced
  • 1 cup grilled vegetables chopped
  • 3 tbsp mint


  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/4 cup lemon juice
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • Cook orzo in chicken broth on medium heat. Cook until tender, per directions or around 8 minutes.
    Drain your orzo, discarding extra broth.
    Let cool.
  • In the meantime, whisk together your vinaigrette ingredients. Set aside.
  • In a large mixing bowl, add in your orzo, 1 cup tomatoes, 1 cup veggies and red onion. Add in 3/4 cup of your vinaigrette. *Reserve the rest for leftovers.
    Mix well and add in fresh herbs. Mix once again, garnishing with any remaining herbs.


*I like to reserve 1/4 of the vinaigrette for left overs. The next day, when you want to serve, bring salad to room temperature and gently add in a few tablespoons of vinaigrette to help loosen it up.