This orzo salad recipe is perfect for summer picnics (they are coming!) and cookouts! Vegan feta cheese, olives, and a zingy dressing fill it with bold flavor.
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Classic Italian Orzo Salad (Vegan)
Why spend money to purchase this at your supermarket deli when you can save money and make it fresh at home!?
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Ingredients
Pasta
- 8 oz orzo pasta
- 6 cups water (boiling)
- ¾ tsp salt
Orzo Salad
- 2 TBSP fresh thyme leaves (substitute dried thyme or Italian seasoning)
- ¼ cup Italian parsley (minced)
- ¼ cup fresh basil (chiffonade)
- ⅓ cup fresh green peas (substitute thawed frozen peas)
- ½ cup kalamata olives (drained, sliced in half, see notes)
- 2 oz sun-dried tomatoes in oil (minced)
- ⅓ cup red pepper (diced)
- ⅓ cup red onion (chopped fine)
- 2 cloves garlic (minced)
- 25 grinds black pepper
- 1 recipe Classic Balsamic Vinaigrette (divided)
- 4 oz vegan feta cheese (see notes)
- 5 oz spinach (fresh, baby)
- 15 tomatoes (small cherry or grape size)
- 5 TBSP pignolias (pine nuts)
- kosher salt (to taste)
Instructions
Cook pasta
- Bring water to a rolling boil in a sauce pot. DO NOT add oil to the water. When it begins to boil, add the salt to the water and stir until dissolved.
- Add the orzo pasta and stir well until the water returns to a boil. Stir frequently! Cook the pasta al dente, about 5 minutes
- Using the scoop colander, drain the pasta. Put the cooked pasta in a large mixing bowl. Add 1 TBSP olive oil and mix well to separate the grains of pasta.
- You are welcome to make this a day or two early. Cover well to keep the pasta moist in the refrigerator.
Add to the mixing bowl:
- Fresh thyme leaves from the stem. Rough chop the Italian parsley. Cut the basil leaves. If you want to be fancy, you can cut them into strips...called chiffonade. Or just a rough chop is fine too. See Notes below.Green peas.
Turn the oven on
- Turn the oven or toaster oven to 325℉ (165℃) to warm the sliced bread
Finish adding ingredients
- Add the Kalamata olives.
- Chop the sun-dried tomatoes and add to the bowl.
- Chop the red pepper, red onion and garlic and add to the bowl.
- Add 25 grinds of black pepper and stir the salad well. Add 1/3 cup of the Classic Balsamic Dressing (4 TBSP or 85 g). Stir until well incorporated. Adjust seasonings to taste.
- Put the bread in the oven to warm. Put the broccoli in the microwave and turn it on.
Plate the meal
- On your serving plates make a ring of fresh spinach leaves. Add 1 cup of the orzo salad to the center of the plate. Sprinkle 2 TBSP of Feta Cheese (if using) over the salad. Add three cherry tomatoes and a TBSP of pine nuts.
- Plate the broccoli on small side plates.
- Serve the bread in a basket with a ramekin of Walnut-Almond pesto, if using.
Notes
If you're curious, learn to "Chiffonade" HERE.
Chef Leander recommends:
- Mezzetta Sliced Greek Kalamata Olives
- Follow Your Heart Feta Crumbles--VEGAN, soy and lactose free
Support us at PatreonPatreon.com/chefleander
Nutrition
Nutrition Facts
Classic Italian Orzo Salad (Vegan)
Serving Size
1 cup (190 g)
Amount per Serving
Calories
471.64
% Daily Value*
Fat
20.75
g
32
%
Saturated Fat
3.79
g
24
%
Polyunsaturated Fat
4.75
g
Monounsaturated Fat
5.94
g
Sodium
755.31
mg
33
%
Potassium
1568.62
mg
45
%
Carbohydrates
64.4
g
21
%
Fiber
12.34
g
51
%
Sugar
14
g
16
%
Protein
15.34
g
31
%
Vitamin A
6583.16
IU
132
%
Vitamin C
98.33
mg
119
%
Calcium
163.6
mg
16
%
Iron
5.13
mg
29
%
* Percent Daily Values are based on a 2000 calorie diet.
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