Summer Orzo Salad

Sometimes it's hard to plan summertime dinners after a long day at work or after a full day in the sun. This recipe is perfect for those days as it is easy to make, healthy and flavorful! Like many of our recipes on our blog, you can really customize this one to your liking. This is a nuanced version of pasta salad, but it has a mediterranean twist. Our recipe is vegan, but you can always add in meat or fish for those who do not have this dietary restriction! 

Perfect lunch for a sunny afternoon at the beach! 

Preparing the orzo...

Here are the veggies that I decided to use - Carrots, Cherry Tomatoes, Onions, Cucumber and Olives! 


-1 box of Orzo pasta

-Olives, (I used Green Olives as they were the only olives I had, but Kalamata Olives would be tastier).

-1 Pint of Cherry Tomatoes, washed and halved

-1 medium Bell Pepper, sliced (I used frozen sliced bell peppers that I defrosted, but fresh peppers would be better).

-1 can of Chick Peas, washed and drained

-1 Onion (I used a white onion, but Red Onion is preferable)

-1 can Artichokes, chopped and washed 

-3-4 Tbsp. Olive Oil

-Salt and Pepper, to taste

-Juice of 2 lemons

-1/2 Cup Fresh Herbs (I used chopped up some Cilantro, but Parsley and Dill work as well). 

-1/2 Cup Arugula, washed 

What to Do:

1. Cook orzo on stovetop. 

2. Make sure everything is chopped and ready to be combined.

3. Combine everything in a big bowl and chill in fridge until cooled. Serve and enjoy! :)

                         The finished product!!!

Recipe inspiration: 


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