Vegan Fresh Mediterranean Orzo Salad
This bright, herb-forward orzo salad is the kind of dish that disappears fast at any table — and it easily serves six, making it perfect for potlucks, meal prep, or a laid-back summer dinner. Tender orzo gets tossed while still warm so it soaks up a zesty dressing of olive oil, red wine vinegar, fresh lemon juice, and dried oregano, building flavor from the inside out. Kalamata olives, roasted red peppers, crisp cucumber, and halved cherry tomatoes bring a full spectrum of color and texture, while fresh parsley and mint keep every bite feeling light and lively. The Dijon mustard in the dressing acts as an emulsifier, pulling everything together into a glossy, cohesive coat rather than a puddle at the bottom of the bowl. Every single ingredient here is naturally plant-based, so there's no swapping or substituting needed — it's just genuinely good food that happens to be completely free of animal products. A short rest before serving lets the flavors meld, and a handful of torn fresh basil scattered on top right before plating takes it from weeknight easy to dinner-party worthy.
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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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