Rainbow Orzo Salad

Make this fresh, fun orzo salad recipe for your next picnic! With lots of fresh herbs, juicy mango, and crisp veggies, it's summer food at its finest.

Orzo Salad

I first made this orzo salad recipe at my mom’s house. When I dug through her fridge, I found crunchy veggies, summer herbs, and a big, juicy mango that I absolutely had to use. I caught sight of a box of orzo pasta and a can of chickpeas in her pantry, and I immediately thought – orzo salad! It would be hearty enough to serve for dinner, but light and refreshing for the heat wave that was happening that night. I tossed together crunchy cucumbers, red onion, fresh herbs, and mango and dished it up for my family. While we ate, they kept asking for this orzo salad recipe. Well, here it is!

Chickpeas, mango, herbs, and pine nuts

Orzo Salad Recipe Ingredients

I use these key ingredients to fill this orzo salad recipe with fun flavor and texture:

  • Whole wheat orzo is the base of this salad. If you can’t find whole wheat orzo, regular orzo will work in its place.
  • Garbanzo beans add protein and hearty texture.
  • Mango adds a sweet, juicy contrast to the crisp veggies.
  • Diced cucumber and red bell pepper add fresh, crunchy texture.
  • Red onion and garlic fill out the flavor and add extra crunch.
  • Fresh herbs and arugula add fresh flavor and lots and lots of green.
  • Pine nuts finish it with a toasty crunch.
  • Tahini makes the creamy, dairy-free base of the dressing, while lemon juice & sherry vinegar brighten it up. I also add cumin and sweet paprika for a little spice.

Find the complete recipe with measurements below.


Orzo Salad Recipe Variations

Like most salads, this one is flexible, so have fun using what you have on hand to make a salad you love! Here are a few of my favorite variations:

  • Add a sprinkle of cheese. Crumbled feta cheese or goat cheese would be delicious.
  • Make it gluten-free. Substitute quinoa or brown rice for the orzo, or use your favorite gluten-free pasta.
  • Try another summer fruit. Diced peaches would be lovely instead of the mango.
  • Switch the greens. Use spinach or soft baby greens instead of arugula.
  • Use different veggies. Halved cherry tomatoes or thinly sliced radishes would both be great additions.
  • Swap the nuts. Toasted sliced almonds would be just as good as pine nuts.
  • Roast your chickpeas. For extra crunch!

Let me know what variations you try!

Vegan Orzo salad recipe

Orzo Pasta Salad Serving Suggestions

This orzo pasta salad recipe is pretty filling on its own – chickpeas and hearty whole wheat orzo make it a complete meal. It actually tastes better the second day, so pack it ahead for a picnic or a weekday lunch.

It’s also a fantastic summer side dish! We love to serve it with classic picnic fare like corn on the cob, grilled veggies, and any of these hearty vegetarian main dishes:


Orzo pasta salad on a plate

More Favorite Summer Salads

If you love this orzo salad recipe, try one of these delicious summer salads next:

And if you have leftover orzo, make stuffed peppers!

5.0 from 10 reviews

Rainbow Orzo Salad

Prep time
Cook time
Total time
This orzo salad is one of my go-to dishes to bring to a picnic. It's even better on the second day, and it's a wonderful combination of the best fresh veggies and herbs summer has to offer.
Recipe type: Salad, side dish, main dish
Serves: 4 as a side
  • 1 red pepper, diced
  • 1 ripe mango, cubed
  • 1 small cucumber, chopped (1½ cups)
  • ½ small red onion, diced (1/3 cup)
  • 1 small garlic clove, minced
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • ½ chopped fresh herbs (mint, basil, and/or cilantro)
  • ½ cup uncooked orzo
  • Extra-virgin olive oil, for drizzling
  • 1 packed cup arugula
  • ¼ cup toasted pine nuts
for the dressing:
  • 2 tablespoons tahini
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sherry or white wine vinegar
  • ½ teaspoon cumin
  • ½ teaspoon sweet paprika
  • 2 tablespoons water
  • ½ teaspoon sea salt, more to taste
  • freshly ground black pepper
  1. In a large bowl, combine the red pepper, mango, cucumber, red onion, garlic, chickpeas, herbs, salt, and several grinds of fresh black pepper.
  2. Cook the orzo according to the package directions or until al dente. Drain, gently rinse, toss with a little olive oil oil and set aside to cool to room temp before adding to the salad.
  3. Make the dressing. In a small bowl, stir together the tahini, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt and pepper. Add a few tablespoons of water until it's a drizzle-able consistency.
  4. Add the orzo, dressing, and arugula to the salad and toss to coat. Season to taste and top with toasted pine nuts.
Serve a slightly bigger group by doubling the amount of orzo (and make extra dressing). This salad is also delicious with crumbled feta cheese on top.

Store leftovers in the fridge for up to 2 days. It's a great make-ahead salad for lunch the next day.


plate: Anthropologie Old Havana Dinner Plate


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Rate this recipe (after making it):  

  1. Meghan from ladyordinary.wordpress.com

    Such a colorful mix of food – And goodness that plate is gorgeous!

  2. I love orzo in my salads! Great job on this one especially. Your photos are like gold.

  3. I SO agree! Sometimes when I’m cooking I just want to cook, not write things down or worry about finding the right light for pictures 🙂

  4. This salad is gorgeous and light, I love your use of the whole wheat orzo!

  5. Some of my favorite ingredients, all in one dish! I just had orzo for lunch today. The next time I buy it, I will definitely be making this salad! 🙂

  6. This salad is so bright and pretty! I’ve never been to Chicago, but it’s definitely on my list of places to visit and eat!! lol

    • jeanine

      Pineapple should sub in nicely – I’d say maybe a use a little less since it’s sweeter – 1/2 cup or so.

    • Joanna

      That sounds like an even better replacement for the mango or peaches.!

    • Margaret

      I was thinking the same thing! Pineapple sounds like it would be great in this.

  7. It is nice to get a break from cooking for the blog isn’t it?! I had a similar experience during our family reunion last week. And love that you’ve given a Mediterranean spin to mango, as it’s usually paired with Mexican flavors.

    • jeanine

      ha yep, but then I got home and rushed to make it again while I still remembered what went in it 🙂

  8. Marian

    This salad sounds really good, I think I could replace the mango, with what ever fresh fruit I have at the time of making. I love using fruit from my trees, along with avocado’s, worth trying…

  9. I know the feeling, my friend. All too well. Those days when I get to cook something and I’m not running back and forth between the good light and the stove with a camera hanging off my neck are rare but oh so cherished 😉

    PS. Excellent dish. Super awesome for Summer – I love mango and it’s one of the few really imported ingredients I allow into my kitchen…… that and the bf of course. He’s an import from England (but I won’t hold that against him).

  10. tom from morethanpepper.com

    three d delicious!

  11. I love orzo and whole wheat pasta is an awesome way to make a dish just a little healthier. I put mango in my salads too omg it’s the best. This looks so yummy!

  12. This looks so fresh! Love the whole wheat orzo…I’ll have to look for that. My mom and family always ask the same things…are you going to blog this dish you just made? Um no, because that would mean that the light needs to be perfect, I would need to spend 20 minutes photographing it and then it would be COLD!

  13. I just love fruit in my salads! Thank you for the tip about it tasting better the second day. I usually make a bigger batch and then it’s there for lunch and sides for an evening meal.

    • jeanine

      I ate it for lunch 2 days in a row after I made it – the cucumbers and peppers really keep things nice and crunchy!

  14. I’ve never loved orzo but this salad could convince me otherwise!

  15. Melissa Z

    Just made this with some leftover quinoa to replace the orzo. So delicious! What a wonderful combination of ingredients and flavors.

  16. I have such a love / hate relationship with chickpeas. Sometimes I love them and othertimes I can’t stand the idea of them. I think I’ll give this one a chance but I’ll add the feta cheese. We haven’t gone full-on vegan.

    • jeanine

      I love chickpeas pretty much all the time – if you’re not sure about them, maybe add half and try it before adding the rest (or maybe go for a higher orzo-to-chickpea ratio). Just a thought!

  17. Jenny from mpegswissmeeting.ch

    Wow, this salad looks delicious! I love mango but I never thought about making a salad of it. Thanks for the great recipe, I’ll definitely give it a try!

    • jeanine

      Let me know if you give it a try!

  18. Hi, I don’t suppose you’d mind telling me what site you use to make your recipe cards would you please? I love the look of your site, it’s so fresh and inviting. I’m starting to write the odd recipe on my blog and would love to have a printable recipe like this.

    Thank you 🙂

    • jeanine

      Hi Kelly, it’s a ziplist plugin (it’s free), although we customized the design to fit better with the style of our site.

      • Thank you so much. I’ve spent so long searching online for answers but I couldn’t find anything.

  19. Jenna from msladyology.com

    What a refreshing summer salad. Made it last night and look forward to sharing it this evening with family and friends while listening to music in the park.

    • jeanine

      sounds lovely – so glad you liked it!

      • Jenna from msladyology.com

        I already posted the recipe to my instagram account and will be adding it to my blog on Friday. Delish. Thank you!

  20. Mom

    Thanks, Jeanine. I can’t wait to make this. Come back soon!

  21. Rachel

    What would a good GF sub be for the orzo? Would quinoa hold up?

    • jeanine

      you could use quinoa or any small-shaped brown rice pasta

  22. Stacy

    Wwill definitely make this again! Thanks. Was the paprika sweet “smoked” or just plain sweet? I bought mine at central market bulk and I thought it was a bit too overpowering, but maybe I should try a different kind next time. Thank you.

    • jeanine

      Sweet paprika and smoked paprika are different (smoked has a much stronger flavor, sweet is not actually sweet in flavor but it’s much more mild than smoked paprika). I love both, but I used sweet here so it wouldn’t overpower everything. Next time, if you’re using smoked paprika – just try adding less – you can always add more to taste… (sorry for the confusion!!)

  23. Stacy

    Thank you! The recipe was clear, I just was confused. The stuff at cm was called “sweet smoked.” Will find just sweet next time… Thanks again for your response. I love your recipes so so much!

  24. Colleen

    So I’ve been reading your blog and making many of your fresh, healthy, and amazingly flavorful recipes for a while now. I just finished a big batch of this salad and I had to finally leave a comment – it is SO good (and beautiful to look at as well)! The dressing is what just knocks it out of the park. I added a dash of cayenne but that is all I changed. I wasn’t even hungry when I was putting it together for lunches in the week ahead but wasn’t able to stop myself from gobbling up a bowl. Thank you for the recipes you share – they’re always a hit, never too complicated, and consistently delicious. Keep it up 🙂

  25. Julie from Lol

    So very interesting. You were right this salad taste ok the first day, but knocked my socks off the second day!

  26. Alison

    This was super delicious! Definitely going to make again and bring to a summer party! Thanks for sharing.

  27. Kim

    I stumbled upon this recipe while trying to find something that was healthy to make for my family. This dish is fabulous! For my family of five, I doubled the recipe and I had another two days of leftovers. I just made a second batch of this recipe. I like to sprinkle olives (green and Kalamata) on top because I think it gives it a little more flavor. Overall, this is a great recipe that I plan to use frequently.

  28. Michelle

    This was an awesome recipe. I used herbs and peppers from my garden. It was packed with flavor

    • Jeanine Donofrio

      I’m so glad you loved it!

  29. Katie Tkacz

    Wow – this one takes the cake as my favorite love and lemons recipe so far! Absolutely LOVED the tahini sauce and sweetness from the mango. With feta it’s even more delicious. This is my new favorite lunch staple for sure!

    • Jeanine Donofrio

      Yay, I’m so glad you loved it!

  30. Erik

    The recipe says “½ chopped fresh herbs (mint, basil, and/or cilantro)”

    1/2 what? 1/2 cup?

    • Robin

      1/2 cup of any of the herbs you like. I make this recipe all the time. I add extra arugula too. Enjoy!!

  31. Jeff

    I didn’t have any Orzo so I substituted Pearl Couscous instead and it was beyond delicious! The textures and different flavors will knock you off your feet! Such a great recipe. Thank you

  32. Robin K

    I absolutely love this salad. I have been making it since it was first published, and called the Mango and Red Pepper Orzo salad. It is my go to summer salad. Just printing it off again for someone else, and had to search a bit….then noticed the name change. Thank you!!

    • Jeanine Donofrio

      Hi Robin, I’m so glad you’ve been loving the salad for so long!

  33. King

    Awesome read thank you very much for sharing. I will definitely be doing this one again!

  34. Lynn

    Made this for lunch today as my body was craving something healthy. I could not find whole wheat orzo so I used regular. I used frozen mango chunks as the mangos in the market were rock hard. Well, that was much easier! I roasted the chick peas and used basil instead of cilantro since the plant in my backyard was coming to an end. I used white wine vinegar in the dressing instead of sherry. Absolutely delicious and beautiful to look at! Thank you for the inspiration!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.