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Vegan Mediterranean Spinach Orzo Salad
Vegan Spinach Orzo Salad is loaded with Mediterranean flavors from sun-dried tomatoes, olives, and pine nuts.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Cooing Time
15
minutes
mins
Total Time
40
minutes
mins
Course:
Salad
Cuisine:
Mediterranean
Special diet:
gluten-free option, soy-free, vegan
Servings:
4
Calories:
381
kcal
Author:
Amy Katz
Ingredients
FOR THE ORZO SALAD
1
cup
orzo
(gluten-free, if desired)
1
Tablespoon
olive oil
2
cups
baby spinach
roughly chopped
½
cup
sun-dried tomatoes in olive oil
julienne cut
½
cup
Kalamata olives
sliced
¼
cup
pine nuts
½
cup
fresh basil
chopped
FOR THE DRESSING
3
Tablespoons
olive oil
3
Tablespoons
red wine vinegar
1
clove
garlic
minced
salt and pepper
to taste
US Customary
-
Metric
Instructions
Cook the orzo according to the package directions.
Drain the orzo and spread it out on a baking sheet. Toss the orzo with 1 tablespoon of olive oil and let cool, about 15 minutes.
Place the cooled orzo in a large salad bowl along with the spinach, sun-dried tomatoes, olives, pine nuts, and basil.
In a small jar or bowl, combine the dressing ingredients and mix well.
Pour the dressing over the salad and toss well to coat. Enjoy right away or cover and refrigerate for later.
Notes
For gluten-free orzo, I recommend
DeLallo
.
Leftover salad can be refrigerated for up to 3 days. The spinach and basil will wilt, but it will still taste good.
Nutrition
Calories:
381
kcal
|
Carbohydrates:
34
g
|
Protein:
7
g
|
Fat:
25
g
|
Saturated Fat:
3
g
|
Sodium:
315
mg
|
Potassium:
456
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
1810
IU
|
Vitamin C:
19
mg
|
Calcium:
47
mg
|
Iron:
2
mg