This delicious orzo salad recipe makes a delicious vegan appetizer, vegan side, and is perfect for a mid-day snack.
If you're looking for delicious and easy orzo recipes, look no further. You have come to the right place!
This dish is filled with fresh vegetables and herbs and reminds me of all the flavors of summer.
Everyone loves a Greek salad with orzo, and this brings things to the next level. Impress everyone at your next cookout or family gathering with this yummy recipe.
Ingredients
Orzo: Feel free to use your favorite brand or type of orzo. I've used classic and also chickpea orzo and they have both been delicious. This article from Good Housekeeping tells you all about Orzo and how to best prepare it.
Kalamata Olives: Do everything in your power not to omit these olives. They bring such a good flavor to the recipe. I also like to finely chop about half of the olives and leave the other half of them whole, this way you get yummy olives in every bite!
Basil: Another flavor staple in this recipe. Try not to omit the basil, but if you must then swap it for another fresh herb like parsley.
Tomatoes: I used sweet cherry tomatoes. You can use any type you prefer best, I only caution you to remove the seeds and mushy part of the tomato if you use a larger tomato.
Cucumbers: They add great texture and fresh flavor to this dish. Again, you will want to remove the seeds because that part of the cucumber holds so much moisture.
Chickpeas: The chickpeas (also known as Garbanzo beans) will add protein and more good texture.
Red Onion: Another good flavor boost in this recipe.
Sun Dried Tomato: This gives really delicious and unique flavor to the dish.
Directions
Start by rinsing and cooking your orzo according to package instructions.
While the orzo cooks, make your dressing and set it aside. Do this before prepping the veggies so the flavors in the dressing have time to meld.
Once the dressing is made, wash and prep your other ingredients according to the ingredient list.
Drain and rinse the orzo with cool water once it has finished cooking. Combine the orzo with all of the other ingredients in a large bowl. Add the dressing and gently mix everything until the dressing has coated everything.
Add any extra basil or fresh herbs to garnish, serve, and enjoy!
Tips, Tricks, and Storage
This recipe is really good for prepping and making ahead of time because the flavors only get better over time. This makes it perfect for a meal prep recipe, and great for a make-ahead meal.
Store it in a covered, air tight container for up to 5 days.
If you make substitutions to any of the heavy hitters when it comes to flavor, be sure to sub in another delicious, flavorful ingredient in its place. You can never go wrong with fresh herbs!
If you're looking for other delicious plant based recipes try these next:
Greek Orzo Salad
Ingredients
- ½ cup orzo uncooked
- ½ cup chickpeas drained and rinsed
- ¼ cup kalamata olives
- ¼ cup cherry tomatoes halved
- ¼ cup cucumbers sliced
- ¼ cup red onion diced
- ¼ cup sun dried tomatoes
- ½ cup basil chopped
Dressing
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon agave nectar
- 1 clove garlic minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Start by rinsing and cooking the orzo according to package instructions.
- While the orzo cooks, make your dressing and set it aside.
- Once the dressing is made, wash and prep your other ingredients according to the ingredient list.
- Drain and rinse the orzo with cool water once it has finished cooking. Combine the orzo with all of the other ingredients in a large bowl. Add the dressing and gently mix everything until the dressing has coated everything.
- Add any extra basil or fresh herbs to garnish, serve, and enjoy!
Notes
Food Safety Tips
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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