Mediterranean-Inspired Orzo Pasta Salad
A vibrant and flavorful pasta salad inspired by Mediterranean flavors, perfect for a light lunch or side dish.
Ingredients
Dry Pasta
- 8 oz orzo
Vegetables and Herbs
- 0.5 cup finely chopped red onion (1/2 medium onion (~70 g))
- 1 cup cherry tomatoes, quartered
- 0.75 cup finely chopped yellow bell pepper (1 medium pepper (~115 g))
- 0.75 cup pitted kalamata olives, roughly chopped
- 0.5 cup marinated artichoke hearts, roughly chopped
- 0.25 cup finely chopped fresh parsley (large stems removed)
- 0.5 cup chopped fresh basil (large stems removed)
Dressing and Flavorings
- 2 Tbsp olive oil (plus more for tossing)
- 2 Tbsp lemon juice (from 1 medium lemon (~30 ml))
- 2 tsp lemon zest (from 1 medium lemon)
- 0.5 tsp garlic powder
- 1 Tbsp maple syrup
- 1 tsp dried Italian herb seasoning (or sub dried basil + oregano)
- 0.5 tsp sea salt
- 0.5 tsp black pepper
- 1 Tbsp nutritional yeast
- 2 Tbsp pasta water (reserved from cooking pasta)
Instructions
- Cook the orzo in salted boiling water until al dente, then drain, rinse with cold water, toss with olive oil, and set aside to cool.
- Whisk together olive oil, lemon juice, lemon zest, garlic powder, maple syrup, Italian herbs, salt, pepper, nutritional yeast, and pasta water to make the dressing. Mix in red onion.
- Add tomatoes, bell pepper, olives, artichoke hearts, parsley, and cooked orzo to the dressing. Toss to combine.
- Just before serving, fold in chopped basil. Adjust seasoning as needed. Store in an airtight container in the fridge for up to 4 days.
Notes
This salad is best enjoyed fresh but can be stored in the refrigerator for 3-4 days. Add basil just before serving for maximum flavor.