Easy Mediterranean Orzo Salad
The perfect salad to eat at home, meal prep for lunches, to bring to a potluck, or to bring to a party with friends and family!
Servings 4
Calories 644kcal
Cost $10
Equipment
- 1 pot
- 1 pan
- 1 knife
- 1 strainer for straining orzo
- 1 serving bowl large
Ingredients
- 16 oz orzo
- 3 cups arugula
- 2 cups tomatoes halved rainbow cherry
- ½ cup olives sliced green Greek
- ½ cup sun-dried tomatoes chopped
- 1 zucchini diced
- ½ cup artichoke hearts chopped marinated jarred
- ⅓ cup vegan feta optional
Lemon Olive Dressing
- ¼ cup olive oil
- 3 tablespoon lemon juice
- 1 tablespoon olive brine use some from the jar
- ¼ teaspoon garlic powder
- ½ teaspoon dill dried
- salt and pepper to taste
Instructions
- Boil a pot of water and make orzo.
- While the orzo cooks, add the arugula to a large salad bowl, then slice olives, halve cherry tomatoes, chop sun dried tomatoes and chop marinated artichokes.
- Sauté zucchini in a little olive oil on medium heat for about 5 minutes. Season with salt and pepper to taste.
- Drain and rinse orzo with cool water.
- Add everything to a bowl.
- Whisk dressing ingredients and add to the salad. Toss and serve!
Notes
- Swap out any of the veggies you don’t have with what you have on hand. Don’t have zucchini? Swap it for roasted mushrooms or eggplant.
- Store this salad in the fridge for up to 4 days and eat it as meal-prep all week long.
- Extra dressing leftover? Store in a container in the fridge for up to a week.
- Furthermore, feel free to make a double batch of the dressing to keep for the week!
Nutrition
Serving: 1g | Calories: 644kcal | Carbohydrates: 101g | Protein: 19g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 541mg | Potassium: 1105mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1263IU | Vitamin C: 31mg | Calcium: 88mg | Iron: 4mg
