Mediterranean Orzo Salad
This Mediterranean Orzo Salad is bursting with flavor and contrasting textures. Ready in just 25 minutes!
Ingredients
Salad:
- 1 ½ cups orzo pasta cooked and cooled
- 1 cup cherry tomatoes halved
- 1 large cucumber diced
- ½ cup Kalamata olives pitted and sliced
- ½ cup marinated artichoke hearts drained and chopped
- ¼ cup fresh parsley chopped
- ¼ cup crumbled vegan feta cheese
Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prepare the Orzo: Cook the orzo according to package instructions, then drain and rinse under cold water to cool it down. Set aside.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Adjust seasonings to taste.
- Assemble the Salad: In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, Kalamata olives, artichoke hearts, and chopped parsley.
- Add the Dressing: Pour the dressing over the salad and toss gently to coat everything evenly.
- Optional Toppings: Sprinkle with vegan feta.
- Serve & Enjoy: Serve immediately or refrigerate for 30 minutes to let the flavors meld together. This salad keeps well in the fridge for up to 2 days.