Mediterranean Orzo Salad
This Mediterranean orzo salad combines al dente orzo (optionally gluten-free) with fresh, crunchy vegetables, and a bright lemon vinaigrette for a low-fuss, healthy, super simple summery pasta salad - perfect for potlucks, picnics, BBQs, and mid-week meals!
Servings 3
Ingredients
- 3/4 cup (125 g) orzo (I used gluten-free red lentil orzo)
- 2/3 cup (85 g) onion diced
- 2/3 cup (100 g) cherry tomatoes halved
- 1 cup (160 g) cucumber chopped
- 2/3 cup (100 g) bell pepper diced
- 1 cup (190 g) white beans cooked/canned or chickpeas
- 1/4 cup (30 g) olives halved
- 1 batch of Lemon Vinaigrette
Instructions
- You can watch the video in the post for visual instructions.First, cook the orzo following the package directions minus 1-2 minutes, until al dente. Then, drain the pasta and leave it to cool.Use vegetable stock/ bouillon when cooking the orzo pasta for more flavor.
- Meanwhile, prepare all the vegetables. To do so, rinse and dice them into similar bite-sized pieces.
- Prepare the lemon vinaigrette by combining all the ingredients in a small bowl - whisk (or blend) well.
- Finally, assemble the orzo salad by combining all the ingredients in a large bowl/ serving dish. Pour over the dressing, and toss to combine, then enjoy!
Notes
Nutrition Facts
Mediterranean Orzo Salad
Amount per Serving
Calories
375
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
10
%
Sodium
469
mg
20
%
Potassium
581
mg
17
%
Carbohydrates
37
g
12
%
Fiber
11.3
g
45
%
Sugar
6
g
7
%
Protein
16.2
g
32
%
Vitamin C
55
mg
67
%
Calcium
78
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.