Description
A refreshing Vegan Mediterranean Orzo Salad packed with vibrant vegetables and zesty dressing.
Ingredients
Scale
- 1 cup (200g) dried orzo pasta
- 4 cups (120g) loosely packed spinach
- 1 15 oz (425g) can chickpeas, rinsed and drained
- 1 ½ cup (225g) cherry tomatoes, sliced in half
- 1 red pepper, chopped
- ½–1 cup (75-150g) olives, pitted & sliced if desired
- ½ large red onion, diced (optional)
- 2–3 Tablespoons fresh dill, chopped
- 1–2 Tablespoons fresh parsley, chopped
- ¼ cup (60ml) olive oil, for dressing
- 2 Tablespoons (30ml) red wine vinegar, for dressing
- 11/2 teaspoon dijon mustard, for dressing
- 11/2 teaspoon Italian seasoning, for dressing
- ½–11/2 teaspoon salt, for dressing
- ½1/2 teaspoon garlic powder, for dressing
- ¼1/2 teaspoon ground black pepper, for dressing
Instructions
- Cook Orzo Carefully: Start by cooking the orzo according to the package directions, keeping an eye on it to ensure it is just al dente. You want that perfect little bite, not mushy pasta. If you leave it too long, you will end up with a gloopy mess.
- Chill Your Orzo: Once the orzo is cooked, drain it and let it cool down completely. This is key for the salad’s texture and helps keep everything fresh. Do not rush this part, or you might end up wilting your veggies from the heat.
- Mix Your Veggies: Grab your chopped red pepper, cherry tomatoes, olives, red onion (if using), spinach, and toss them in a large bowl. The colors should pop, and the smell will be refreshing. Stick to the recommended amounts for a balanced taste.
- Whisk Together Dressing: In a smaller bowl, whisk together the olive oil, red wine vinegar, dijon mustard, Italian seasoning, salt, garlic powder, and ground black pepper until it is well-blended. You will want a zesty and aromatic dressing that brings everything to life.
- Add Cool Orzo to Veggies: Gently fold the cooled orzo into the veggies, being careful not to crush anything. You should see a beautiful blend of colors and textures.
- Pour On Dressing: Now, drizzle the dressing over your orzo and vegetable mix and give it another gentle fold. The salad should be nicely coated, and the aroma will be incredible.
- Chill Salad Before Serving: Pop the salad in the fridge for a couple of hours. Chilling allows those flavors to meld, making each bite more satisfying.
- Final Garnish & Serve: Before serving, sprinkle on some fresh dill or parsley, or add a splash more lemon juice if it needs brightening.
Notes
- Storage Tips: Leftovers can be stored in the fridge for 24-48 hours if dressed. For undressed leftovers, store separately for 3-5 days.
- Expert Tips: If orzo becomes overcooked, check for that appealing al dente texture throughout cooking. When the dressing tastes overly oily or salty, adjusting flavors with extra vinegar or a splash of lemon juice can make a difference. If the chilled salad seems to lack flavor, a squeeze of fresh lemon or more herbs can refresh it right before serving.
- Serving Suggestions: Serve chilled with a lemon wedge on the side. Pair with crusty bread for a satisfying meal. Top with additional fresh herbs for garnishing.
- Recipe Variations: Replace the chickpeas with cooked lentils for a protein boost. Add roasted vegetables for a deeper flavor profile. Toss in extra veggies like cucumbers or roasted peppers to your preference. If desired, drizzle with balsamic glaze for a sweet touch.
- Ingredient Notes: Use gluten-free pasta or quinoa for gluten-free options. A store-bought vegan Greek dressing can save time if preferred.
Nutrition
- Calories: 319
- Sugar: 5g
- Sodium: 749mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: null