Incredible Mediterranean orzo salad is the pasta salad that actually tastes like the Mediterranean. Chickpeas, marinated artichokes, Kalamata olives, and sun-dried tomatoes toss with orzo in a garlicky vinaigrette. Every forkful reads like a summer vacation.
Tired of boring salads? Let me transport you to the sunny Mediterranean with this incredible Orzo Salad! It’s the perfect symphony of textures and flavors, from the tender, rice-shaped orzo pasta to the briny punch of Kalamata olives and the rich, nutty crunch of toasted pine nuts. This isn’t just a side dish; it’s a hearty, satisfying meal that’s perfect for meal prep, picnics, or a light and refreshing dinner. The simple, homemade vinaigrette ties everything together, making each bite an absolute delight. Let’s get cooking!
Ingredients
• For the Salad
• 1½ cups / 285g (10.1 oz) orzo pasta
• 1 16-ounce / 454g (16 oz) can chickpeas, drained and rinsed
• 1 6-ounce / 170g (6 oz) jar marinated artichoke hearts, drained
• ½ cup / 75g (2.65 oz) oil-packed sun-dried tomatoes, cut into strips
• ½ cup / 75g (2.65 oz) pitted Kalamata olives
• ½ cup / 20g (0.71 oz) chopped fresh flat-leaf parsley
• ¼ cup / 25g (0.88 oz) minced scallions
• ¼ cup / 35g (1.23 oz) toasted pine nuts
• Salad greens, for serving
• For the Vinaigrette
• 1 large clove garlic
• 2 tablespoons / 30ml (1 fl oz) white wine vinegar
• 1 teaspoon / 5g (0.18 oz) Dijon mustard
• ½ teaspoon / 1g (0.04 oz) dried marjoram
• ¼ cup / 60ml extra-virgin olive oil
• ½ teaspoon / 3g (0.11 oz) salt
• Freshly ground black pepper, to taste
Instructions
1. Cook the orzo in a large pot of salted boiling water according to package directions, typically about 5-7 minutes, until al dente. Drain well and rinse under cold water to stop the cooking process.
2. While the orzo cooks, prepare the dressing. In a food processor, mince the garlic clove. Add the white wine vinegar, Dijon mustard, dried marjoram, olive oil, salt, and a few grinds of black pepper. Process until the dressing is smooth and well blended.
3. In a large serving bowl, combine the cooked and cooled orzo, chickpeas, artichoke hearts, sun-dried tomatoes, Kalamata olives, fresh parsley, and scallions.
4. Pour the prepared vinaigrette over the salad. Toss gently until all the are evenly coated.
5. To serve, arrange a bed of fresh salad greens on individual plates or in a shallow bowl. Spoon the orzo salad over the greens and sprinkle generously with the toasted pine nuts.
Nutritional Information
• Servings: 4
• Calories: 465 kcal
• Protein: 14g
• Carbohydrates: 58g
• Fat: 21g
• (Note: This is an estimate and can vary based on specific used.)
Pro Tips
• For an even better flavor, let the salad marinate in the refrigerator for at least 30 minutes before serving. This allows the orzo to absorb the delicious dressing.
• No food processor? No problem. Finely mince the garlic by hand, then combine all dressing in a jar with a tight-fitting lid and shake vigorously until emulsified.
• To easily toast pine nuts, place them in a dry skillet over medium-low heat. Cook, stirring frequently, for 2-3 minutes until they are golden brown and fragrant. Watch them closely as they can burn quickly!
• Feel free to customize this salad with other Mediterranean-inspired like crumbled feta cheese, chopped cucumber, or diced red bell pepper for extra crunch and flavor.
FAQ
Q: Is this Mediterranean orzo salad vegan
A: Yes, this recipe is naturally vegan as written! It uses all plant-based ingredients. If you choose to add cheese as a customization, be sure to use a vegan feta alternative to keep the dish fully vegan.
Q: How can I add more plant-based protein to this orzo salad
A: This salad already has a good amount of protein from chickpeas. To boost it further, you could double the chickpeas, add a cup of cooked edamame, or mix in some crumbled firm tofu or a plant-based feta alternative.
Q: How long does this vegetarian orzo salad last in the fridge
A: This salad is perfect for meal prep. Stored in an airtight container in the refrigerator, it will stay fresh and delicious for up to 4 days. The flavors actually meld and get even better overnight. If you plan to store it, consider keeping the toasted pine nuts and salad greens separate and adding them just before serving to maintain their crunch.
Q: What can I use instead of pine nuts for a nut-free version
A: For a delicious nut-free crunch, you can substitute the toasted pine nuts with toasted sunflower seeds or pumpkin seeds (pepitas). They provide a similar nutty flavor and satisfying texture.
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Incredible Mediterranean Orzo Salad
Ingredients
Method
- Cook the orzo in a large pot of salted boiling water according to package directions, typically about 5-7 minutes, until al dente.
- Drain well and rinse under cold water to stop the cooking process.
- While the orzo cooks, prepare the dressing.
- In a food processor, mince the garlic clove.
- Add the white wine vinegar, Dijon mustard, dried marjoram, olive oil, salt, and a few grinds of black pepper. Process until the dressing is smooth and well blended.
- In a large serving bowl, combine the cooked and cooled orzo, chickpeas, artichoke hearts, sun-dried tomatoes, Kalamata olives, fresh parsley, and scallions.
- Pour the prepared vinaigrette over the salad.
- Toss gently until all the are evenly coated.
- To serve, arrange a bed of fresh salad greens on individual plates or in a shallow bowl. Spoon the orzo salad over the greens and sprinkle generously with the toasted pine nuts.
