Anti Inflammatory Vegan Fresh Mediterranean Orzo Salad
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Learn more →Ingredients
6 servings
For the salad
- 1 ½ cups dry orzo pasta
- 1 tsp salt, plus more for pasta water
- 1 cup cherry tomatoes, halved
- 1 english cucumber, diced (about 1 ½ cups)
- ½ cup kalamata olives, pitted and halved
- ½ cup roasted red peppers, drained and chopped
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp lemon zest
- 1 tsp dried oregano
- ½ tsp dijon mustard
- ¼ tsp black pepper
For serving
- ¼ cup fresh basil, torn (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the orzo and cook, stirring occasionally, until al dente — tender with a slight resistance at the center, about 8–9 minutes. Drain through a colander, rinse briefly under cold water to stop cooking, and shake well to remove excess water.
- 2
While the orzo cooks, whisk together the olive oil, red wine vinegar, lemon juice, lemon zest, dried oregano, Dijon mustard, 1 tsp salt, and black pepper in a small bowl until the dressing is smooth and emulsified.
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