Vegan Greek Orzo Salad
Healthy Greek Orzo Salad is loaded with little pasta and lots of flavorful veggies.
Servings 6 Servings
Calories 453kcal
Ingredients
- 16 ounces orzo
- 8 ounces kalamata olives
- 1 tablespoon coconut oil - liquid
- 8 ounces mushrooms - white, siiced
- ½ red bell pepper - chopped in small chunks
- ½ yellow bell pepper - chopped in small chunks
- ½ green bell pepper - chopped in small chunks
- 3 tablespoons lemon juice
- ¼ cup extra virgin olive oil
- ⅛ cup fresh parsley
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Bring 8 cups of cold water to a boil in a medium saucepan.
- Add the salt and the orzo.
- Cook until al dente, 7 to 8 minutes. Check the directions on your box. Drain well.
- While the orzo is cooking heat the oil in a skillet.
- Saute the mushrooms and all of the bell peppers about 10 minutes. Set aside.
- In a small mixing bowl, whisk together the lemon juice, olive oil, chopped parsley and salt.
- Add everything together in a large bowl.
- Chill at least an hour.
- Toss again before serving to break up any pasta that has stuck together and to mix the dressing throughout the pasta again.
- Taste for seasoning and add more salt and pepper if needed.
Nutrition
Serving: 1Serving | Calories: 453kcal | Carbohydrates: 61g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Sodium: 784mg | Potassium: 378mg | Fiber: 4g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 44.2mg | Calcium: 37mg | Iron: 1.6mg