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 ingredients
- 8 oz dry orzo
- 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)
- 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
- Bring a large pot of salted water to a boil. Cook the orzo as per package instructions, reserve 1/4 cup pasta water, drain, rinse with cold water, and toss with olive oil to cool.
- Whisk together olive oil, lemon juice, lemon zest, garlic powder, maple syrup, Italian herbs, salt, pepper, nutritional yeast, and reserved 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.
- Stir in chopped basil just before serving. Adjust seasoning as needed. Serve immediately or refrigerate for up to 3-4 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.