Tomato, Orzo and Chickpea Salad

By inpatskitchen • June 18, 2011 17 Comments

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Author Notes: I love making pasta with a raw sauce of fresh tomatoes and a few other ingredients. I took the same concept and created this pasta salad adding a few other ingredients which can withstand the heat. Served cold or at "picnic" temperature it's an inexpensive great side or a wonderful vegetarian meal and can easily be doubled to serve a big crowd.
Marinating the tomatoes for 2 to 3 hours creates the dressing.


Makes about 8 cups

  • 4 cups seeded diced tomatoes
  • 1 to 2 cloves garlic crushed in a garlic press
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked and rinsed garbanzo beans (or one 14-15 ounce can, drained and rinsed)
  • 1 cup uncooked orzo
  • 1 cup diced English cucumber
  • 1/2 cup sliced Kalamata olives
  • 1/2 cup chopped flat leaf parsley
  • 1/4 cup sliced fresh basil leaves
  • Salt and pepper to taste
  1. In a medium bowl combine the tomatoes, garlic, olive oil, red wine vinegar, crushed red pepper, 1 teaspoon salt and 1/2 teaspoon pepper. Park the mixture on the counter for 2 to 3 hours.
  2. Cook the pasta according to package directions.Drain and rinse.
  3. After the 2 to 3 hours "marinating" time, combine the tomatoes, garbanzo beans, cucumber, orzo and olives. Stir in the parsley and basil. Re-season with salt and pepper. Chill until ready to take to the picnic.

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