- Wash all the fresh produce and chop the herbs, slice the radish, and halve the tomatoes. Drain and rinse the garbanzo beans and set aside.
- Bring water to a boil and cook the orzo pasta al dente, about 8 minutes. Drain pasta and set aside.
- In a large mixing bowl, assemble every ingredient, add the dressing, and mix thoroughly while the pasta is warm. Refrigerate immediately to cool, and then cover. Keeps well in the refrigerator for about a week if covered.