Nickel Allergy Friendly Vegan Fresh Mediterranean Orzo Salad

Total time45 min

Prep time20 min

Cook time10 min

Nickel Allergy Friendly Vegan Fresh Mediterranean Orzo Salad

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Ingredients

6 servings

For the salad

1 ½ cups dry orzo pasta
Di Martino Orzo Dm Barbie Rustichella D Abruzzo Orzo Pasta Roland Orzo 17.64 oz Hy-Vee Orzo Enriched Macaroni Product Meijer Pasta Orzo, 16 oz
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp dijon mustard
¼ tsp black pepper

For serving

¼ cup fresh basil, torn (optional)
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

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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