Fresh, colorful Mediterranean-inspired Orzo Pasta Salad! Plant-based, gluten-free optional, and perfect for BBQs, picnics, and beyond. Just 30 minutes required!
8oz.dry orzo (for gluten-free* we like DeLallo // 8 oz. or 227 g dry yields ~3 cups or 480 g cooked // or sub equivalent amount of farro, bulgar, or barley)
1/2cupfinely chopped red onion(1/2 medium onion yields ~1/2 cup or 70 g)
1cupcherry tomatoes, quartered
3/4cupfinely chopped yellow bell pepper(1 medium pepper yields ~3/4 cup or 115 g // or sub red or orange)
3/4cuppitted kalamata olives, roughly chopped
1/2cupmarinated artichoke hearts, roughly chopped (we used Native Forest)
1/4cupfinely chopped fresh parsley, large stems removed
1/2cupchopped fresh basil, large stems removed
DRESSING
2Tbspolive oil(plus more for tossing pasta)
2Tbsplemon juice(1 medium lemon yields ~2 Tbsp or 30 ml)
Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions. Reserve 1/4 cup (60 ml) of pasta water, drain the pasta, rinse with cold water, and toss with a little olive oil. Set aside to cool.
While the water boils/pasta cooks, prep the pasta salad ingredients and make the dressing.
Add the olive oil, lemon juice, lemon zest, garlic powder, maple syrup, Italian herbs, salt, pepper, nutritional yeast, and pasta water (once it’s ready) to a large mixing bowl and whisk to combine. Add the finely chopped red onion and mix again.
Add the tomatoes, bell pepper, olives, artichoke hearts, parsley, and cooked orzo to the mixing bowl. Toss well to combine.
Mix in the basil just before serving. Taste and adjust as needed, adding more salt for overall flavor, lemon juice for brightness, or herbs for freshness. Store in an airtight container in the refrigerator for 3-4 days. Not freezer friendly.
Video
Notes
*If using rice-based gluten-free orzo, it’s best to make the salad just before serving because it will harden once it goes in the refrigerator. *Nutrition information is a rough estimate calculated with DeLallo gluten-free orzo.