Summer Mediterranean Orzo Pasta Salad {vegan}

This light, summery pasta salad tosses orzo with lots of veggies and a light olive oil dressing!

I’ve been sharing a lot of sweet recipes lately, so I figured it’s time for a savory dish!

Veggie-packed light pasta dishes that I can make ahead of time are a go-to of mine during the summer. They’re healthy and flavorful, they’re pretty easy to whip up, and they tend to be a crowd pleaser… I mean what’s not to love?

Today’s recipe is made with one of my favorite types of pasta for summertime pasta salads: orzo. I find this itty bitty pasta shape to be perfect for tossing with summery veggies and a light dressing.

And speaking of dressings, this recipe uses my simple go-to combo for pasta salads: extra virgin olive oil + fresh lemon juice & zest + something sweet – in this case, agave nectar. Honey works too if you prefer.

Fun tidbit: Regular mayo grosses me out, so you’ll never find a mayo dressing recipe on my blog! I was recently asked to create a paleo mayo recipe by one of the brands I freelance for, and my response back was, “Sorry, but I think mayo is disgusting!” Ha. Taste testing something that I know I’m not a fan of, especially being all pregnant as I am? Yeahhh, I had to turn down that request!

Any who, the produce used in this recipe includes red bell pepper, marinated artichoke hearts, cherry tomatoes, baby arugula and green onion.

I also threw in some fresh herbs from my little herb garden – in this case, basil and parsley – and I love adding in toasted pine nuts with this dish for some crunch and healthy fat.

To put it all together in 20 minutes flat, I like to chop my veggies and mix up my dressing while the pasta is cooking. Once the orzo is al dente, drain it and toss with cold water, transfer to a mixing bowl, and mix up with all of the other ingredients. Voila!

Not having to turn the oven on in sweltering summer days is magic, isn’t it?

Summer Mediterranean Orzo Pasta Salad {vegan}

Foodie Loves Fitness

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 6

Calories 395 kcal

Ingredients

  

1x2x3x

• 1 lb orzo pasta
• 1 pint cherry tomatoes
• 2 cups baby arugula
• 1 red bell pepper
• 6 oz artichoke hearts I prefer marinated ones
• 1/4 cup pine nuts
• 1 green onion
• 1/4 cup extra virgin olive oil
• Fresh lemon zest & lemon juice from 1/2 medium lemon
• 1/2 TBSP agave nectar
• 1/4 cup fresh herbs I like basil and parsley
• 1/2 TSP salt & 1/4 TSP pepper plus more to taste

Instructions

 

• Cook the orzo pasta al dente according to directions.
• Meanwhile, prep your veggies by dicing the bell pepper, artichoke hearts and green onion, slicing the cherry tomatoes and roughly chopping the arugula. Chop up the herbs, and place everything in a mixing bowl.
• Lightly toast the pine nuts, then add them to the mixing bowl.
• Also prep your dressing: Whisk together the olive oil, agave, lemon juice and zest, salt, and pepper together in a small bowl. Set aside.
• Once the pasta is ready, drain it in a strainer and rinse with cold water.
• Transfer the orzo to the mixing bowl with the produce. Drizzle in the dressing, and toss everything together well.
• Taste test and add in salt and pepper to taste if you'd like.
• Enjoy right away, or store the pasta salad in an airtight container in the fridge until it's ready to be eaten.

Nutrition

Calories: 395kcalCarbohydrates: 61gProtein: 11gFat: 13gSaturated Fat: 1.5gFiber: 6gSugar: 3g

Tried this recipe?Let us know how it was!

Tell me.. What have you been into eating lately? 

My end of pregnancy cravings have been all about fruit, smoothies, ice cream and refreshing drinks like iced tea! Savory-dish wise, I’m always into eating light and fresh in hot weather, and this dish is perfect for that.