Vegan Mediterranean Orzo Salad
This Vegan Mediterranean Orzo Salad is the perfect summertime dish! It's veggie-packed and filled with fresh, zesty flavors that will keep them coming back for more. It'll be ready in 30 minutes or less, too!
Servings 8 people
Calories 298kcal
Equipment
- Large Salad Bowl
- Colander
- Small Bowl
- Whisk
Ingredients
- 1 ½ cups dried orzo
- ½ cup red onion , diced small
- 1 large English cucumber quartered into triangles
- 1 pint grape tomatoes , halved
- ⅔ cup kalamata olives , halved or left whole
- 1 14-ounce can artichoke hearts , drained and quartered
- ½ cup chopped basil + more for topping
- ½ cup vegan feta
Dressing
- ½ cup olive oil , extra virgin
- 5 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice , more to taste
- 1 tablespoon dijon mustard
- 2.5 teaspoons agave nectar or preferred sweetener
- 2-3 teaspoons dried oregano
- 1 teaspoon granulated garlic or 1 clove fresh, minced
- ½ teaspoon granulated onion
- ½ teaspoon crushed red pepper flakes optional
- ¾ teaspoon sea salt , more to taste
- Fresh-cracked pepper to taste
Instructions
- Cook the orzo: Place orzo in a large pot of salted boiling water. Cook according to package directions. Rinse under cold water to stop cooking, then drain well and drizzle with oil. Set aside.
- Make the dressing: In a small/medium bowl, whisk all the dressing ingredients together. Adjust flavors as needed. It might taste a little tangy or salty, but it will be spread over a lot of ingredients, so keep that in mind.
- Put it together: In a large bowl, add the orzo, onion, cucumber, tomatoes, olives, artichokes, and basil. Now pour the dressing over everything and gently toss to combine. Now add half of the vegan feta and gently toss again. Taste for seasoning and adjust as needed. Top with the remaining feta and extra basil. Serve immediately or let marinate for a few hours in the fridge.
Notes
Dressing: it has a bold, zesty flavor, coats the orzo perfectly, and keeps everything hydrated and it stays flavorful for days in the fridge. However, if you prefer a milder flavor, you can reduce the vinegar to 3-4 tablespoons, the lemon to 1 tablespoon, the oil to ⅓ cup, and the dijon to a ½ tablespoon. You can always add more after the salad is tossed together. Or you can make the dressing as is and pour three-quarters of it on, toss it together and taste to see if you need more. You can save any leftover dressing for 5-7 days in the fridge. It's perfect for salads or as a marinade.
Storing: it will stay fresh in the fridge for 3-4 days in an airtight container.
Nutrition
Calories: 298kcal | Carbohydrates: 31g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 465mg | Sugar: 6g