This super easy yet incredibly tasty Vegan Orzo Salad is the perfect blend of orzo pasta, vibrant, fresh greens, and Mediterranean flavors coated in a simple red wine vinegar dressing. It's nutritious, takes about 15 minutes to make, and is the perfect side dish, lunch, or a hearty light dinner with a few add-ins.
Pasta is one of my favorite pleasure foods. It's so versatile; you can make warm, comforting meals like my Vegan Spinach Artichoke Pasta or Vegan Nut-Free Pesto Pasta. But it equally tastes amazing cold in hearty salads like my Simple Vegan Pasta Salad. This time, I'm using orzo, a tiny rice-shaped pasta (part of the Pastina, "little pasta" group). It has a nice creamy texture yet a firm bite when cooked just right and contains a decent amount of protein, perfect for a mid-week vegan recipe like this one.
I love this petite pasta because it easily absorbs all the flavors you give it and is quickly cooked, making it a versatile and fun ingredient. Let's make this easy, amazingly flavored orzo salad!
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Ingredients To Make This Easy Vegan Orzo Recipe:
You'll only need a few simple ingredients to make this delicious vegan orzo salad. Organicgirl makes it super easy to get your fresh greens delivered straight to your door. You get organic, quality greens washed thrice for convenience, and everything comes in 100% recyclable boxes. What's not to love? Let's have a look:
To Make the Salad:
- Dried orzo: Once cooked, this rice-shaped pasta has a delightful texture and complements the fresh veggies. It's definitely the star ingredient in this salad recipe.
- Organic baby arugula: I love fresh arugula's peppery bite. It really complements this Vegan Orzo Salad.
- English cucumber: They add a sweet touch and crunchy texture.
- Sun-dried tomatoes: I chop them before tossing them in. It alters their texture, and their sweet and tangy flavor works here. You can find them in grocery stores, often packed in olive oil.
- Black olives: I prefer Kalamata olives for their rich taste.
- Pickled onions: They provide a tangy crunch that balances the sweetness of the tomatoes and cucumbers.
To Make the dressing:
- Italian seasoning: This blend of dried herbs infuses the salad with Mediterranean flavors like in my Italian Barley Salad (Make it next!)
- Olive oil: I'm using this healthy fat as the base of the dressing.
- Red wine vinegar: Its sharp, tangy note brightens the dish and brings together the flavors of the other ingredients.
See the recipe card for quantities.
How to Make It:
Let me show you how simple it is to make this vegan orzo salad. Besides cooking the orzo pasta, you just chop and combine the ingredients until everything melts together.
- Serve: Serve chilled or at room temperature.
- Cook the Orzo: Cook the orzo according to the package directions in a pot of salted water until al dente. Drain and rinse, then transfer to a large mixing bowl.
- Prepare the veggies and combine: Dice the English cucumber and chop the sun-dried tomatoes. Add to the bowl with orzo and the rest of the salad ingredients.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, and Italian seasoning until well combined.
- Toss the Salad: Pour the dressing over the orzo salad ingredients in the large bowl. Toss to combine.
Easy Substitutions:
- Use Different Herbs: Experiment with fresh basil, parsley, or fresh dill for a different flavor profile.
- Type Of Pasta: You can substitute orzo with any small pasta shape, such as farfalle or penne, but the texture will differ slightly.
- Crunchy Cucumber: Persian cucumbers can also work well here. They have a sweet taste and crunchy texture similar to English cucumbers.
- Pickled Onions: Don't have them on hand? Try a small diced red onion.
Variations:
- Add Fresh Vegetables: You can switch it up by adding juicy cherry tomatoes, finely chopped red bell pepper, or artichoke hearts.
- Include Protein: A can of chickpeas or some tofu feta (vegan feta cheese) can increase the protein content, making this salad a more filling main dish.
- Try Different Dressings: For a lemon orzo pasta salad variation, add a dash of fresh lemon juice and lemon zest instead of vinegar. A hint of garlic powder or Dijon mustard can add depth to the dressing.
- Olives: Instead of Kalamata, go for your favorite kind or pick more briny olives.
Equipment Needed:
- Large Pot: For cooking the orzo.
- Colander: To drain the orzo pasta.
- Large mixing bowl: To combine the salad ingredients.
- Small bowl: For whisking the dressing.
- Whisk: To blend the dressing ingredients.
- Measuring Spoons and Cups: For accurate measurement of ingredients.
- Wooden Spoons: To toss and combine.
Recipe FAQs:
Any leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. It's a great next-day leisurely lunch or take it to work.
Simply use gluten-free orzo, available in many grocery stores.
Serve this vegan orzo salad as a light lunch with crusty bread or as a side to grilled vegetables. It's also great for potlucks and picnics or a quick and amazing side for dinners like my Falafel Gyros or Oil-Free Vegan Pizza.
More Amazing And Satisfying Salads You Should Try:
Looking for other recipes like this vegan orzo salad? Try these delicious vegan salad recipes:
I hope you enjoy this simple, easy orzo salad as much as I do. With fresh veggies, fruity olives, healthy fats, and the most effortless Italian dressing you'll ever make, it's a simple recipe you'll return to time and again.
If you try this Easy Vegan Orzo Pasta Salad Recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!
The Best Easy Vegan Orzo Pasta Salad
Equipment
- 1 colander
- 1 large pot
- 1 whisk
Ingredients
- 16 oz dried orzo
- 1-2 handfuls organicgirl baby arugula
- 1 English cucumbers
- ⅓ cup sun-dried tomatoes
- ½ cup black olives
- ⅓ cup pickled onions
- 1 tablespoon Italian seasoning
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
Instructions
- Cook the orzo according to the package instructions until al dente. drain and rinse with cold water to stop the cooking process. transfer the cooked orzo to a large mixing bowl.
- Add the baby arugula, diced English cucumber, chopped sun-dried tomatoes, sliced black olives, and pickled onions to the bowl with the orzo.
- In a small bowl, whisk together the olive oil, red wine vinegar, and Italian seasoning until well combined.
- Pour the dressing over the orzo salad ingredients in the large mixing bowl.
- Toss everything together until the orzo and vegetables are evenly coated with the dressing.
- Serve the greek orzo pasta salad chilled or at room temperature as a delicious, refreshing side dish or light meal.
- Enjoy your flavorful and satisfying pasta salad!
More Vegan Italian Recipes:
Here are some more delicious Italian Inspired recipes:
Kris
This is so good and makes a large amount. Perfect for a potluck dish or a main dish salad. The flavors are perfect together and it is so quick to make. I love that you can make ahead of time. Even with the dressing on, it lasted the next day for leftovers.