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My refreshing 20-minute vegan orzo salad recipe is the ideal recipe for your next dinner party or picnic! Chewy, tender orzo combines with spinach, mushrooms, and sun-dried tomatoes, all tossed in a medley of seasonings and olive oil. It's so easy to throw together with my special trick, and loaded with tons of flavor. Plus, easily make it gluten-free or grain-free to accommodate more dietary needs.
I absolutely love Mediterranean cuisine - these dishes tend to be exceptionally flavorful and healthy! I've crafted many wholesome Mediterranean recipes highlighting ingredients like falafel, lentils, fresh fruits, vegetables, seeds, and nuts. So it only made sense to also share my favorite, hearty salad with you all!
Now, is orzo part of the Mediterranean diet?! It sure is! Orzo is very popular for Mediterranean recipes, especially in soups and salads. Each orzo salad recipe varies but most contain a variety of veggies, olives, and a zesty dressing, and can be enjoyed either hot or cold.
This salad is perfect for a main meal since it's filled with veggies and protein, but I personally love to use it as a healthy side dish to have on hand all week long. Keep reading to learn about my favorite pairings and serving suggestions!
🥘 Ingredients
I wanted this plant based orzo salad to be as healthy as possible, so I used fresh, whole foods loaded with flavor and nutrients. Here are the simple ingredients you'll need to gather:
Vegetables: My vegan orzo pasta salad calls for spinach and mushrooms as the key veggies! Spinach adds a nice pop of green and mushrooms complement the texture of the orzo perfectly with their chewy soft consistency.
Sun Dried Tomatoes: Sun dried tomatoes are easy to use and super convenient, adding a slightly sweet and tangy flavor. If you want you can use jarred instead - looked for ones stored in water if you need the recipe to be oil-free.
Orzo: The star ingredient, orzo is a small, rice-shaped pasta that is chewy, tender, hearty, and absolutely delicious!
Chickpeas: I love to add in chickpeas for some healthy protein and variety in texture.
Olive Oil: I use olive oil as the dressing for this salad, giving a good mix to evenly coat the ingredients with the oil and seasonings. For an oil-free option, you could use veggie broth.
Fresh Herbs And Spices: Fresh sliced basil adds the most amazing, refreshing taste to my vegan Mediterranean orzo salad! I also use a simple mix of garlic powder, lemon pepper, and dried thyme. These seasonings complement all the other flavors, without being overpowering.
Vegan Feta Cheese: Use your favorite vegan feta for the final touch of tangy, salty flavor. I like to use the Follow Your Heart brand or make my own.
🔪 How To Make Vegan Orzo Salad
Follow along with my step by step directions to make the best vegan orzo salad recipe ever! It is so easy to make this dish, no matter your skill level in the kitchen.
Prepare Veggies & Orzo: First, I place my spinach, basil, mushrooms and sun dried tomatoes in the bottom of my pasta strainer. Then, I cook the orzo according to package instructions.
Pour Cooked Orzo Over Veggies: When ready to drain, I pour the whole pot of orzo with the water over the veggies in the bottom of the pasta strainer. This will slightly cook them.
Steam Veggies: Now, I put the pot top over the strainer to steam the veggies. I let this sit for 3-5 minutes.
Rinse: Next, I rinse the mixture with hot water to remove starchiness from the pasta. Then, I ensure it drains well and place everything in a large bowl or back in the pot.
Add Remaining Ingredients: Finally, I add the chickpeas, oil, additional basil, seasonings, and feta into the bowl/pot and toss until well combined. Serve & enjoy!
📖 Variations
My dairy free orzo salad tastes great as is, but you can add extra flavor, nutrients, or protein by mixing in any of the following:
Other Veggies: Switch things up with new flavors and textures by adding in different vegetables. Sometimes I'll use other greens like arugula or chopped kale, and I also like to rotate through a variety of veggies like peas, Persian cucumbers, carrots, cherry tomatoes, red onion, olives, roasted red bell peppers, kalamata olives, artichoke hearts, and broccoli whenever I make this vegan Greek orzo salad!
More Protein: To make this a more well-rounded meal, I love adding in lentils, hemp seeds, crispy air fryer tempeh, tofu, sliced almonds, or sunflower seeds.
Garnishes: If you want to add other flavor or create a beautiful presentation, try a variety of garnishes. I like to use fresh lemon slices, lemon zest, pine nuts, parsley, red pepper flakes for a little heat, or sunflower seeds.
Gluten-Free & Grain-Free: Making this a gluten-free vegetarian orzo salad is so easy! When I need to accommodate friends and family on gluten-free diets I swap the regular orzo for a gluten-free orzo. I like the Jovial grain free cassava orzo!
🍽 Serving Suggestions
I often eat this veggie orzo salad as a meal on its own, but it's also great as a side dish! It is a fun addition to any weeknight dinner, summer picnic, or bbq. Pair it with any of these plant based recipes if you're looking for something more hearty and balanced:
🫙 Storage Instructions
Fridge: I place leftovers in an airtight container and keep refrigerated for up to 3-5 days. I do not recommend freezing this orzo salad, as the texture of the veggies will change.
Reheating: To serve it warm I simply heat it up in a skillet with a little oil or broth, or pop it in the microwave. You don't need to serve it warm though, as it tastes great cold too!
❓Recipe FAQs
How much orzo should I cook per person?
As a general rule of thumb I always cook ¼ cup of dried orzo per person. However, when adding in the extra mix-ins this salad will be extra filling and satisfying!
Why are my vegetables so mushy?
I love the hack of steaming everything in the strainer, using the boiling water from the cooked orzo! However, it is very important to not over-steam the vegetables. I have found that 3-5 minutes is the perfect range to achieve that cooked texture we are going for in this dish. Mushrooms and spinach are more delicate, so cooking or steaming them for too long will result in an overly mushy texture that is less desirable.
📋 Recipe Card
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