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Greek Orzo Salad

Mediterranean Orzo Salad

This vegan Mediterranean orzo salad combines orzo, sun-dried tomatoes, kalamata olives, and fresh parsley for a refreshing light meal.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 371kcal
Author: Sarah McMinn


Greek Orzo Salad

Tahini Vinaigrette


  • 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.


This dressing recipe makes more than you'll need. Add desired amount and store the rest in an airtight container in the refrigerator.


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