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Vegan Mediterranean Orzo Salad Recipe

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4.1 from 83 reviews

A vibrant and refreshing Vegan Mediterranean Orzo Salad packed with crisp cucumbers, juicy grape tomatoes, briny kalamata olives, and tangy artichoke hearts, all tossed in a zesty homemade dressing and topped with creamy vegan feta and fresh basil. Perfect for a light lunch or a colorful side dish, this salad is easy to prepare and delightful to serve immediately or chilled.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Salad

  • 1 1/2 cups dried orzo
  • 1/2 cup red onion, diced small
  • 1 large English cucumber, quartered into triangles
  • 1 pint grape tomatoes, halved
  • 2/3 cup kalamata olives, halved or left whole
  • 1 14-ounce can artichoke hearts, drained and quartered
  • 1/2 cup chopped basil (+ more for topping)
  • 1/2 cup vegan feta

Dressing

  • 1/2 cup extra virgin olive oil
  • 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)
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 3/4 teaspoon sea salt (more to taste)
  • Fresh-cracked pepper (to taste)

Instructions

  1. Cook the orzo: Place the orzo in a large pot of salted boiling water. Cook according to package directions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process. Drain well and drizzle the orzo with a bit of olive oil to prevent sticking. Set aside.
  2. Make the dressing: In a small to medium bowl, whisk together the olive oil, red wine vinegar, fresh lemon juice, dijon mustard, agave nectar, dried oregano, granulated garlic, granulated onion, crushed red pepper flakes if using, sea salt, and fresh-cracked pepper. Taste and adjust the seasoning as needed; it will be tangy and salty but will balance when mixed with the salad ingredients.
  3. Assemble the salad: In a large bowl, combine the cooked orzo, diced red onion, quartered cucumber, halved grape tomatoes, kalamata olives, quartered artichoke hearts, and chopped basil. Pour the prepared dressing over the salad and gently toss to coat evenly.
  4. Add vegan feta: Add half of the vegan feta cheese to the salad and give it a gentle toss to incorporate. Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if needed.
  5. Serve: Transfer the salad to a serving dish, topping it with the remaining vegan feta and extra chopped basil for garnish. This salad can be served immediately or refrigerated for a few hours to allow the flavors to meld beautifully.

Notes

  • Ensure orzo is well drained and coated lightly in oil to prevent clumping.
  • Dressing can be adjusted for sweetness or acidity based on personal preference.
  • The salad improves in flavor if allowed to marinate in the fridge for 1 to 3 hours before serving.
  • Use fresh herbs for best flavor, but dried oregano is suitable for the dressing if fresh is unavailable.
  • Optional crushed red pepper flakes add a subtle heat, omit if sensitive to spice.
  • This salad is naturally vegan and can be made gluten-free by substituting orzo with a gluten-free pasta.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-mediterranean-orzo-salad-recipe/