Description
Mediterranean Orzo Pasta Salad – This yummy orzo pasta salad recipe uses a rainbow of veggies + a bright vinaigrette to make a fresh, delicious dish everyone will want the recipe for. (Gluten-Free, Vegan)
Ingredients
Scale
FOR THE ORZO PASTA SALAD:
- 12oz (about 2 cups) uncooked orzo (I use gluten-free)
- 2 cups baby spinach (or arugula)
- 1 cup halved grape or cherry tomatoes
- 1 cup sliced cucumber (cut lengthwise into quarters and sliced)
- 1 cup diced bell pepper
- 1/2 cup castelvetrano olives
- 1/2 cup kalamata olives
- 1/4 cup minced red onion
FOR THE SALAD DRESSING:
- 1/4 cup olive oil
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. red wine vinegar
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. oregano
Instructions
FOR ORZO PASTA SALAD:
- Cook orzo according to package directions. Drain and place in a large bowl.
- While the pasta is still warm, stir in spinach.
- Add tomatoes, cucumber, bell pepper, olives, and onion.
- Pour 2/3 of the dressing over the salad and stir to combine
- Refrigerate until ready to eat, stirring in remaining dressing, if desired.
FOR THE SALAD DRESSING:
- In a jar or small bowl, combine olive oil, lemon juice, vinegar, salt, pepper, and oregano.
- Whisk until well combined.
- Pour over salad, as directed above.
- Dressing will keep 1 week in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Mediterranean