Image for Mediterranean Orzo Salad
Mediterranean Orzo Salad
Print Recipe
A fresh pasta salad perfect for summer picnics and potlucks.
  • CourseAppetizer, Main Dish, Salad, Side dish
  • CuisineBulk recipe, Vegan, Vegetarian
12 servings
12 servings
  • 12 oz. orzo pasta, cooked, drained, and cooled
  • 1 cup red grape tomatoes
  • 1 cup cherry tomatoes, halved
  • 1 cup kalmata olives, halved
  • 1 cup chickpeas, rinsed and drained
  • 1/2 red onion, diced
  • 1 medium eggplant, chopped and roasted
  • 1/2 cup toasted pine nuts
  • 3 Tbsp. fresh basil
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1 whole lemon, juiced
  • 1 pinch salt and pepper, to taste
Servings: servings
  1. Make dressing by mixing olive oil, lemon juice, garlic, salt, and pepper together in a small bowl or jar until totally combined.
  2. Place cooked orzo, roasted eggplant, toasted pine nuts, and all other ingredients in a large mixing bowl. Pour dressing over the top and stir to combine. Taste and adjust seasonings; refrigerate for at least one hour before serving.
Recipe Notes

Adapted from

Share this Recipe