Mediterranean Orzo

This Mediterranean Orzo pasta salad is perfect for these warm, lingering fall days. Turn on the grill and serve it with some grilled chicken breasts or shrimp. Serves 4-6.
Yield: 6 servings


  • 2 cups of Severino Rustic Orzo
  • 1 English Cucumber
  • 1 can of Chickpeas
  • 2-3 Radishes, thinly sliced
  • Olive Oil
  • Salt and Pepper
  • Yogurt Sauce
  • (1/4 cup of Greek yogurt)
  • (3 Tablespoons of chopped mint)
  • (1 Tablespoon of roasted garlic)
  • (2 Tablespoons of water)
  • (Pinch of salt)


  1. Cook the orzo in salted, boiling water until al dente. Drain & run under cold water until cool.
  2. Slice your cucumber in half and with a small spoon scoop out all the seeds and water. Dice into 1/4 inch pieces.
  3. Drain and rinse chickpeas.
  4. In a large bowl, mix the orzo, cucumbers and chickpeas.
  5. Season the mixture with olive oil, salt and pepper to taste.
  6. Top with the yogurt sauce right before serving.