Mediterranean-Inspired Orzo Salad
It’s officially bbq season, and if you ask me, no proper cookout is complete without a good pasta salad. Loaded with tons of fresh herbs, briny olives, crunchy kale, creamy vegan feta, and the best tangy dressing, this Mediterranean-inspired orzo salad is sure to be a hit at all the summer get togethers!
Ingredients
Dressing
- 6 tablespoons vegan mayonnaise
- 3 tablespoons red wine vinegar
- 4 cloves garlic minced
- 1 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Italian seasoning
- ½ teaspoon vegan-friendly granulated sugar
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
Salad
- 8 ounces uncooked orzo pasta
- 2 packed cups destemmed and finely chopped kale
- ¾ cup chopped red bell peppers
- ¾ cup diced cucumber
- ½ cup sun-dried tomatoes drained and chopped
- ½ cup thinly sliced red onions
- ½ cup artichoke hearts chopped
- ½ cup pitted black olives sliced
- ½ cup pitted green olives sliced
Garnishes, optional
- Vegan feta
- Minced Dill
- Minced Basil
Instructions
- To make the dressing, whisk all the ingredients together in a large bowl until well combined. Set aside.
- Cook the orzo according to the package directions. Drain, but do not rinse. Transfer the orzo to the large bowl with the kale and toss with the dressing and all the remaining salad ingredients aside from the vegan feta and herbs. This salad can be served immediately, but I like to cover and refrigerate for at least 1 hour before serving.
- To serve, garnish with the queso fresco, minced dill, and chopped basil. Enjoy!
Tried this recipe?Let us know how it was!