Mediterranean-Inspired Orzo Pasta Salad

Name: Salad Pasta Orzo Terinspirasi Mediterania
Total time: 30 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 8 oz . dry orzo; 1/2 cup finely chopped red onion ((1/2 medium onion yields ~1/2 cup or 70 g)); 1 cup cherry tomatoes, quartered; 3/4 cup finely chopped yellow bell pepper ((1 medium pepper yields ~3/4 cup or 115 g // or sub red or orange)); 3/4 cup pitted kalamata olives, roughly chopped; 1/2 cup marinated artichoke hearts, roughly chopped; 1/4 cup finely chopped fresh parsley, large stems removed; 1/2 cup chopped fresh basil, large stems removed; 2 Tbsp olive oil ((plus more for tossing pasta)); 2 Tbsp lemon juice ((1 medium lemon yields ~2 Tbsp or 30 ml)); 2 tsp lemon zest ((1 medium lemon yields ~2 tsp zest)); 1/2 tsp garlic powder; 1 Tbsp maple syrup; 1 tsp dried Italian herb seasoning ((or sub dried basil + oregano)); 1/2 tsp each sea salt and black pepper; 1 Tbsp nutritional yeast; 2 Tbsp pasta water

Fresh, colorful Mediterranean-inspired Orzo Pasta Salad! Plant-based, gluten-free optional, and perfect for BBQs, picnics, and beyond. Just 30 minutes required!

⏱️ 30 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium 👁️ 8 views

👨‍🍳 Start Cooking

Salad Pasta Orzo Terinspirasi Mediterania

Foto: Minimalist Baker — Minimalist Baker

Ingredients

6 servings

8 oz . dry orzo
1/2 cup finely chopped red onion ((1/2 medium onion yields ~1/2 cup or 70 g))
1 cup cherry tomatoes, quartered
3/4 cup finely chopped yellow bell pepper ((1 medium pepper yields ~3/4 cup or 115 g // or sub red or orange))
3/4 cup pitted kalamata olives, roughly chopped
1/2 cup marinated artichoke hearts, roughly chopped
1/4 cup finely chopped fresh parsley, large stems removed
1/2 cup chopped fresh basil, large stems removed
2 Tbsp olive oil ((plus more for tossing pasta))
2 Tbsp lemon juice ((1 medium lemon yields ~2 Tbsp or 30 ml))
2 tsp lemon zest ((1 medium lemon yields ~2 tsp zest))
1/2 tsp garlic powder
1 Tbsp maple syrup
1 tsp dried Italian herb seasoning ((or sub dried basil + oregano))
1/2 tsp each sea salt and black pepper
1 Tbsp nutritional yeast
2 Tbsp pasta water

Steps

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.