Dive into the vibrant flavors of the Mediterranean with this refreshing Vegan Mediterranean Orzo Salad! Perfect for warm days or as a delightful side dish, this salad is not only a feast for the eyes but also a burst of freshness in every bite. Imagine tender orzo pasta combined with juicy cherry tomatoes, crisp cucumbers, and briny olives, all tossed in a zesty dressing that will leave your taste buds dancing. Whether you're hosting a summer barbecue or simply looking for a quick meal, this recipe is sure to impress. Ready to elevate your salad game? Let's get cooking!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup orzo pasta
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, diced
- 1/4 cup black olives, sliced
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of orzo pasta, 1/2 cup of cherry tomatoes (halved), 1/2 cucumber (diced), 1/4 cup of red onion (diced), 1/4 cup of black olives (sliced), 1/4 cup of parsley (chopped), 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and salt and pepper to taste.
- In a medium-sized pot, bring water to a boil. Once boiling, add a pinch of salt and then add the orzo pasta. Cook according to the package instructions, typically about 8-10 minutes, until al dente.
- While the orzo is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion and parsley. Slice the black olives as well.
- Once the orzo is cooked, drain it in a colander and rinse under cold water to stop the cooking process and cool it down. Allow it to drain completely.
- In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced cucumber, diced red onion, sliced black olives, and chopped parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a dressing. Adjust the seasoning according to your taste.
- Pour the dressing over the orzo salad mixture and toss gently to combine, ensuring all ingredients are well coated.
- Let the salad sit for about 5 minutes to allow the flavors to meld together. This can be served immediately or chilled in the refrigerator for later.
- Before serving, give the salad a final toss and adjust the seasoning if necessary. Enjoy your refreshing vegan Mediterranean orzo salad!
Tips
- Cook the Orzo Perfectly: To achieve that ideal al dente texture, keep an eye on the orzo while it cooks. Start checking a minute or two before the package instructions indicate to ensure it doesn’t get too soft.
- Rinse with Cold Water: After draining the orzo, rinsing it under cold water is crucial. This not only stops the cooking process but also cools it down quickly, preventing clumping.
- Customize Your Veggies: Feel free to add or substitute vegetables based on what you have on hand. Bell peppers, artichokes, or even roasted zucchini can add a delightful twist.
- Let It Marinate: For maximum flavor, let the salad sit for at least 5-10 minutes after tossing it with the dressing. This allows the ingredients to meld beautifully.
- Serve Chilled or at Room Temperature: This salad is versatile! It can be served immediately or chilled in the fridge for a refreshing dish later on. Just give it a quick toss before serving.
- Add Protein: If you want to make this salad heartier, consider adding chickpeas or cannellini beans for an extra protein boost.
- Garnish for Presentation: A sprinkle of extra parsley or a few whole olives on top can elevate the presentation and make your dish look even more appetizing.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 7g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
