Vegan Mediterranean Orzo Salad
Brighten up your table with this vibrant Vegan Mediterranean Orzo Salad, a wholesome and refreshing dish packed with bold flavors and nutritious ingredients! Tender orzo pasta is combined with a bounty of fresh vegetables like cherry tomatoes, cucumber, red bell pepper, and red onion, along with briny kalamata olives and fragrant herbs like parsley and basil. Tossed in a tangy homemade dressing of extra virgin olive oil, lemon juice, red wine vinegar, oregano, and garlic, this salad strikes the perfect balance of zesty, savory, and fresh. Ready in just 25 minutes, this easy Mediterranean-inspired recipe is perfect for meal prep, potlucks, or a light lunch. Serve it chilled or at room temperature for a versatile vegan dish that's sure to impress!
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Recipe Information
Ingredients
- 2 cups orzo pasta
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 red bell pepper
- 0.5 small red onion
- 0.5 cup kalamata olives
- 0.25 cup fresh parsley
- 0.25 cup fresh basil
- 0.25 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to boil. Add the orzo pasta and cook according to the package instructions until al dente, typically about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
While the orzo is cooking, wash and prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and slice the kalamata olives.
In a large mixing bowl, combine the cooked and cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, and kalamata olives.
Chop the fresh parsley and basil finely and add them to the mixing bowl.
In a small bowl or a jar with a lid, prepare the dressing by combining the olive oil, lemon juice, red wine vinegar, minced garlic (use a garlic press or finely chop), dried oregano, salt, and black pepper. Whisk or shake well until emulsified.
Pour the dressing over the orzo salad and toss everything together until well combined and evenly coated with the dressing.
Taste and adjust seasoning if necessary, adding more salt or pepper to your liking.
Let the salad sit for about 10 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2757 mg | 120% | |
| Total Carbohydrate | 338.5 g | 123% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 21.1 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1832 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
