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Rainbow Orzo Summer Salad

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Prep Information

Prep Time

15 minutes

Cook Time

12 minutes


4-6 people



For the Salad:
  • 1 red pepper, diced
  • 1 mango, cubed
  • 1 cucumber, chopped (1½ cups)
  • ½ red onion, diced (1/3 cup)
  • 1 small garlic clove, minced
  • One 14 oz can chickpeas, drained and rinsed
  • ½ chopped fresh herbs (mint, basil, and/or cilantro)
  • ½ cup uncooked Pappaerdelle's Rainbow Orzo
  • California Cuvee Extra-virgin olive oil, for drizzling
  • 1 packed cup arugula
  • ¼ cup toasted pine nuts
For the Dressing:
  • 2 tbsp tahini
  • 2 tbsp Athinolia extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp Sherry Reserva Vinegar
  • ½ tsp cumin
  • ½ tsp sweet paprika
  • 2 tbsp water
  • ½ tsp sea salt, more to taste
  • freshly ground black pepper


  1. In a large bowl, mix together 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, rinse and toss with a little olive oil, and set aside to cool to room temp before adding to the salad.
  3. To make Dressing: In a small bowl, combine the tahini, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt, and pepper and stir. 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 pine nuts.
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