Mediterranean Orzo Salad

This perfect Vegan Mediterranean Orzo Salad is filled with tomatoes, pine nuts, sun-dried tomatoes, artichoke hearts, olives, and more! This delicious salad will transport you to the Mediterranean in every bite. Make in just 30 minutes and served as a side or main dish.

5 from 2 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 371kcal

Author: Sarah McMinn

Ingredients

Greek Orzo Salad

1 ½ cups orzo, uncooked
1 tablespoon olive oil
¼ cup sun-dried tomatoes, chopped
½ cup Kalamata olives, pitted and chopped
¾ cup artichoke hearts, chopped
½ cup flat-leaf parsley, packed
1 cup cherry tomatoes, chopped
¼ cup pine nuts

Tahini Vinaigrette

2 tablespoons tahini
2 tablespoon white wine vinegar
¼ cup olive oil
2 cloves garlic, minced
1 tablespoon fresh lemon juice
½ teaspoon cumin
salt to taste

US Customary - Metric

Instructions

Prepare the orzo according to package directions. Drain and rinse. Transfer to a large bowl. Mix in 1 tablespoon of olive oil and place in the refrigerator to cool.
While the orzo cools, chop the vegetables. In a food processor or blender combine the ingredients for the Tahini Vinaigrette. Blend until smooth. Taste and adjust seasonings.
Once the orzo has cooled down, stir in the prepared vegetables and herbs. Toss with tahini dressing and serve.

Notes

Serving and Storing - Serve the Mediterranean orzo salad chilled as a side or a main. It pairs perfectly with blakened tofu steaks or lemon pepper cauliflower steaks. Store leftovers for up to 3 days in an airtight container in the refrigerator. You can also safely freeze leftovers for up to 3 months in an airtight container. When ready to eat, let it first thaw in the refrigerator overnight.

Recipe Tips:

Cook orzo according to package’s instructions. It is important to read the instructions on the packaging because different orzo varieties are cooked slightly differently. Cook the orzo to al dente to avoid mushy pasta salad.
Add fresh vegetables and herbs to the vegan Mediterranean orzo salad. To get the best flavors from this salad use fresh produce. Also, make sure you wash and dry the vegetables before adding them to the orzo salad to avoid a wet salad.
Taste the tahini vinaigrette. Once you have finished blending the vinaigrette taste it and adjust the seasoning if necessary. For example, add more salt, cumin if you want a spicier vinaigrette and lemon juice or white wine vinegar for a more sour flavor.

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