VEGAN GREEK ORZO SALAD
I recently saved a post on instagram from audra_thebackerchic for a delicious looking greek orzo salad. I check the recipe out on her blog and using that as inspiration decided to make my own version!
This dish is light and lemony, it’s crunchy and soft at the same time, and can be shoveled in your mouth with a spoon – which I am confident you’ll do. This is one of those crowd pleaser sort of pasta salads because it’s simple but hits on all the right notes in your mouth.
ANother modificatino I’ll suggest is adding red onion, I’m not a fan of raw onion but if you love it finely dice 1/4 of a raw onion to add in. Same goes for feta! I don’t add a lot of dairy to my meals but if you want to, go ahead and add some crumbled feta for an extra bit of tang!
What I Used:
- 2 cups cooked orzo (about 3/4 cup uncooked)
- 2-3 persion cucumbers, finely diced
- 1 red bell pepper, finely diced
- 1 handful (10-12) grape tomatoes, finely diced
- 1 handful (10-12) pitted kalamata olives, finely diced
- 2 Tbsp grapessed oil (or olive oil, any oil you choose!)
- 1 lemon’s worth of juice
- 1/4 tsp each of salt & pepper
- ** Optional: 1 Tbsp freshly choppe dill and/or 1 Tbsp freshly chopped parsley
- Cook the orzo per the package instructions (mine said add to boiling water and stir occasionally for 9 minutes. Drain and rinse with cold water)
- While the orzo is cooking chop all of your veggies. TIP for the persian cucumbers cut off the ends, then cut them one in half long ways. From there lay them flat and again slice 3-4 times long ways. Then cut short ways for little tiny cubes. Same thing for the bell pepper. Thin strips then cut short ways.
- For the vinaigrette, whisk the lemon, oil, salt & pepper vigorously.
- Toss all of the veggies with the pasta in a large bowl and add 3/4 of the dressing. Toss and decide if you want to add the rest.
- ** Optional: Sprinkle with fresh herbs