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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Servings: 6 people
Calories: 371kcal
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.
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: 371kcal | Carbohydrates: 35g | Protein: 8g | Fat: 22g | Saturated Fat: 2g | Sodium: 292mg | Potassium: 379mg | Fiber: 3g | Sugar: 3g | Vitamin A: 875IU | Vitamin C: 19.9mg | Calcium: 42mg | Iron: 2.3mg