Mediterranean Orzo Salad
This vegan Mediterranean orzo salad combines orzo, sun-dried tomatoes, kalamata olives, and fresh parsley for a refreshing light meal.
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Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Course: Salad
Cuisine: Vegan, Mediterranean
Servings: 6 people
Calories: 371 kcal
Author: Sarah McMinn
Cuisine: Vegan, Mediterranean
Servings: 6 people
Calories: 371 kcal
Author: Sarah McMinn
Ingredients
Greek Orzo Salad
- 1 1/2 cups orzo, uncooked
- 1 tbsp olive oil
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup Kalamata olives, pitted and chopped
- 3/4 cup artichoke hearts, chopped
- 1/2 cup flat-leaf parsley, packed
- 1 cup cherry tomatoes, chopped
- 1/4 cup pine nuts
Tahini Vinaigrette
- 2 tablespoons tahini
- 2 tbsp white wine vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/2 tsp cumin
- salt to taste
Instructions
- Prepare the orzo according to package directions. Drain and rinse. Transfer to a large bowl. Mix in 1 tablespoon of olive oil and set aside to cool.
- Chop all the vegetables and add to the cooled orzo, mixing to combine.
- In a food processor or blender combine the ingredients for the Tahini Vinaigrette. Blend until smooth.
- Toss the orzo salad with tahini dressing* and serve.
Recipe Notes
This dressing recipe makes more than you'll need. Add desired amount and store the rest in an airtight container in the refrigerator.
Nutrition Facts
Calories Per Serving:
371
% Daily Value
Carbohydrates
35g
12%
Protein
8g
16%
Fat
22g
34%
Saturated Fat
2g
13%
Sodium
292mg
13%
Potassium
379mg
11%
Fiber
3g
13%
Sugar
3g
3%
Vitamin A
875IU
18%
Vitamin C
19.9mg
24%
Calcium
42mg
4%
Iron
2.3mg
13%