Mediterranean Orzo Salad

top down view of vegan Mediterranean orzo salad in a large serving bowl with spoon.

5 from 2 reviews

Mediterranean Orzo Salad is a flavorful greek inspired orzo salad with chickpeas, artichoke hearts, kalamata olives, red bell peppers, tomatoes, dill, parsley and plenty of lemony flavor and nutty pine nuts.


  • 16 oz package orzo (pref. whole wheat)
  • 1 medium red bell pepper, diced
  • 1/2 medium red onion, diced
  • 1 can (14oz) chickpeas (garbanzo beans), drained and rinsed
  • 1 can (14oz) artichoke hearts, sliced
  • 2/3 cup pitted kalamata olives, sliced in half or quartered
  • 1 pint (8oz) cherry tomatoes, sliced in half
  • 1/2 cup toasted pine nuts
  • 1/2 cup loosely packed chopped parsley
  • 2 tablespoons fresh dill fronds or 2 teaspoons dried
  • mineral salt + pepper (or lemon pepper), or to taste
  • 2 lemons, juice of (about 34 tablespoons)
  • 34 tablespoons extra virgin olive oil, optional


Orzo: Cook the orzo pasta according to package instructions.

Assemble: In a large bowl add the cooked orzo, red bell pepper, onion, chickpeas, artichoke, olives, tomatoes, pine nuts, parsley, dill, salt and pepper. Add the lemon juice and optional oil over top, toss well to coat. Season to taste.

Serve chilled or at room temperature.

Salad is great alone. Also, try adding a small handful of leafy greens such as arugula to your serving for added freshness and fiber. It’s delicious!

Store: Leftovers can be stored in the refrigerator in an airtight container, for up to 5 – 6 days.

Serves 8


For a healthy option, look for artichoke hearts and olives packed in water, instead of oil.

Diced cucumber would be great in this salad. Simply substitute any vegetable or add it as an extra ingredient.

Use couscous as a replacement for the orzo if you like.

A little red wine vinegar would also be nice here, use 3 – 4 tablespoons.

Looking to change up the herbs? Oregano would be a great addition.