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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
minutes
Cook Time:
20
minutes
Total Time:
30
minutes
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
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 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.
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
Calories:
371
kcal
|
Carbohydrates:
35
g
|
Protein:
8
g
|
Fat:
22
g
|
Saturated Fat:
2
g
|
Sodium:
292
mg
|
Potassium:
379
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
875
IU
|
Vitamin C:
19.9
mg
|
Calcium:
42
mg
|
Iron:
2.3
mg