This perfect Vegan Mediterranean Orzo Salad is filled with tomatoes, pine nuts, sun-dried tomatoes, artichoke hearts, olives, and more! This delicious salad will transport you to the Mediterranean in every bite. Make in just 30 minutes and served as a side or main dish.
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I love Mediterranean orzo salad because it’s fresh, light, and filled with different textures and flavors. It always helps me to cool down during the summer. And don’t be fooled, this salad is really filling for the perfect light summer meal that can be made in just 30 minutes!
This vegan orzo salad is packed with nutritious ingredients that your body will thank you for. The main veggies include cherry tomatoes, sun-dried tomatoes, artichoke hearts, olives, pine nuts and parsley. It’s topped with a homemade tahini vinaigrette that gives this salad a fresh, nutty, and delicious flavor.
Serve it at your next summer picnic or backyard BBQ for an orzo salad everyone will be talking about.
Recommended Ingredients & Equipment
This Mediterranean salad is made with just a handful of fresh ingredients that are easy to find and you may already have on hand! Best of all, these ingredients are highly versatile.
Here is everything you need.
Ingredient Notes
- Orzo – This is a rice shaped pasta made from wheat. For a gluten free alternative, use gluten free orzo or substitute quinoa.
- Tomatoes – I recommended both sun-dried tomatoes and tomato cherries but feel free to omit one or the other if you prefer.
- Olives – I recommend Kalamata olives but black olives will also do. Make sure to pit or use pitted olives!
- Pine nuts – These nuts will add a crunch and delicious nutty flavors to this vegan salad. Feel free to omit them for a nut free option.
Recommended Equipment
For this recipe, you will need a saucepan, a food processor, a medium-sized bowl, and basic kitchen utensils.
Step-by-Step Instructions
Step One – Prepare Orzo
Similar to any pasta, orzo is cooked in boiling water until tender. However, it is best to follow the instructions on the packaging when preparing orzo as cooking times may vary. Once the orzo is ready, drain and rinse the pasta and transfer it to a large bowl. Stir in 1 tablespoon of olive oil to the orzo to prevent the orzo from clumping and place it in the refrigerator to cool.
Pro Tip: Taste the orzo once you think it is done and make sure that it is al dente. If the orzo is too hard let it cook for an additional minute or two. Avoid letting your pasta get too soft or it will become mushy in the salad.
While the orzo is cooling down, chop the vegetables and set aside for later.
Step Two – Prepare Tahini Vinaigrette
To make the salad dressing, add the ingredients for the tahini vinaigrette to a food processor or blender and blend until smooth. Taste and adjust seasoning if necessary.
Step Three – Assemble the Salad
Once the orzo has cooled down, stir in the prepared vegetables and herbs. Toss the Mediterranean orzo salad with tahini dressing. Taste and adjust flavors and serve.
Serving and Storing
Serving – Serve the Mediterranean orzo salad chilled as a side or a main. It pairs perfectly with blakened tofu steaks or lemon pepper cauliflower steaks.
Storing – Store this salad for up to 3 days in an airtight container in the refrigerator. You can also safely freeze leftovers for up to 3 months in an airtight container. When ready to eat, let it first thaw in the refrigerator overnight.
Tips and Tricks
- Cook orzo according to package’s instructions. It is important to read the instructions on the packaging because different orzo varieties are cooked slightly differently. Cook the orzo to al dente to avoid mushy pasta salad.
- Add fresh vegetables and herbs to the vegan Mediterranean orzo salad. To get the best flavors from this salad use fresh produce. Also, make sure you wash and dry the vegetables before adding them to the orzo salad to avoid a wet salad.
- Taste the tahini vinaigrette. Once you have finished blending the vinaigrette taste it and adjust the seasoning if necessary. For example, add more salt, cumin if you want a spicier vinaigrette and lemon juice or white wine vinegar for a more sour flavor.
Frequently Asked Questions
Most orzo salads are vegan as it does not typically include any eggs or dairy products.
Orzo is a small Italian grain made from barley and is classified as pasta. Most orzo is made with flour, water and salt.
Yes, if you want to eat the Mediterranean vegan orzo salad the next day then make sure you store it in an airtight container in the refrigerator. It is best served chilled or at room temperature.
Yes, you can reheat the orzo in the microwave until it is hot.
More Vegan Salad Recipes
- Ultra Creamy Vegan Potato SaladVegan Greek Salad w/ Chickpeas
- Southwest Quinoa Salad with Cilantro Lime Dressing
- Shaved Brussels Sprouts Salad w/ Sherry Reduction
- Vegan Greek Salad w/ Chickpeas
- 10-Minute Chickpea Salad
For more inspiration, check out all my vegan salad recipes.
Mediterranean Orzo Salad
Ingredients
Greek Orzo Salad
- 1 1/2 cups orzo, uncooked
- 1 tbsp olive oil
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup Kalamata olives, pitted and chopped
- 3/4 cup artichoke hearts, chopped
- 1/2 cup flat-leaf parsley, packed
- 1 cup cherry tomatoes, chopped
- 1/4 cup pine nuts
Tahini Vinaigrette
- 2 tablespoons tahini
- 2 tbsp white wine vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/2 tsp cumin
- salt to taste
Instructions
- Prepare the orzo according to package directions. Drain and rinse. Transfer to a large bowl. Mix in 1 tablespoon of olive oil and place in the refrigerator to cool.
- While the orzo cools, chop the vegetables. In a food processor or blender combine the ingredients for the Tahini Vinaigrette. Blend until smooth. Taste and adjust seasonings.
- Once the orzo has cooled down, stir in the prepared vegetables and herbs. Toss with tahini dressing and serve.
Notes
- Cook orzo according to package’s instructions. It is important to read the instructions on the packaging because different orzo varieties are cooked slightly differently. Cook the orzo to al dente to avoid mushy pasta salad.
- Add fresh vegetables and herbs to the vegan Mediterranean orzo salad. To get the best flavors from this salad use fresh produce. Also, make sure you wash and dry the vegetables before adding them to the orzo salad to avoid a wet salad.
- Taste the tahini vinaigrette. Once you have finished blending the vinaigrette taste it and adjust the seasoning if necessary. For example, add more salt, cumin if you want a spicier vinaigrette and lemon juice or white wine vinegar for a more sour flavor.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Sarah says
I loved this salad! Everyone who ate it really enjoyed it as well. It was the salad that was gone the quickest! Next time I will make more. I now consider this a summer staple 🙂
Sarah says
That’s great to hear. Glad it was such a hit!
Emily says
I was at the grocery store & googled “vegan orzo salad” and this popped up. What a coincidence as Marie Catribs is my favorite restaurant! What a special woman she was… And how lucky you were to be mentored by her. I look forward to trying the salad tonight. Thank you!
Meredith @ Unexpectedly Magnificent says
Ooh, I absolutely love orzo! This looks delicious! The tahini vinaigrette sounds amazing. 🙂
Ceara @ Ceara's Kitchen says
What a wonderful ode to your wonderful friend and mentor and a wonderful way to remember her through food <3
This Mediterranean orzo salad looks wonderful using ingredients that I love to use! Pinned.
Jennifer says
I really must have more Orzo in my life!
Thought I would stop by for Vegan Mofo! Neat place you have here! I have a couple of vegan contests on my blog this week if you want to swing by
Caitlin says
what a beautiful way to remember marie. i haven’t had orzo in forever, but i remember it being delicious. i really love the greek spin on this salad, i think i’ll make it with a different grain.
Kim Cotter says
Beautifully said. There is no better way to honor someone than with food 🙂
Amber ZF says
Well, I pretty much had this recipe on the menu already for the week, but I think I will modify it a bit and use your dressing. It makes me happy to realize that, while not vegan, I still have vegan dishes in the line-up.
Tracey @ A Taste of Trace says
This is such a beautiful story. What a wonderful way to pay homage to someone who was clearly so dear to you. This salad looks amazing too – I love Mediterranean flavours and this dish combines them deliciously!
Cadry says
What a lovely tribute. It sounds like Marie had a life-changing effect on your life. I’m sure it would make her happy to know that you are still thinking of her fondly.