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big bowl of salad filled with spinach, orzo, chickpeas, tomatoes, olives, fresh dill, parsley, red pepper, and lemon slices

Vegan Mediterranean Orzo Salad

A delicious, vegan, & veggie-filled orzo pasta salad filled with Mediterranean flavors that can be made in just 30 minutes!
5 from 3 votes
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Course: Healthy Salads + Grain Bowls
Cuisine: Greek
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 large bowls


Salad Ingredients:

  • 1 cup dried orzo pasta makes about 2 cups cooked pasta
  • 4 cups loosely packed spinach
  • 1 15 oz can chickpeas rinsed and drained, about 1 ½ cups cooked chickpeas
  • 1 ½ cup cherry tomatoes sliced in half
  • 1 red pepper chopped
  • ½-1 cup olives pitted & sliced if desired
  • ½ large red onion diced (optional)
  • 2-3 Tablespoons fresh dill
  • 1-2 Tablespoons fresh parsley
  • salt & pepper to taste optional, add as needed

Greek Dressing:

  • ¼ cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon Italian seasoning
  • ½-1 teaspoon salt start with ½ and add more if needed
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper


  • Bring a pot of salted water to a boil and add in the dried orzo pasta. Cook for 7-10 minutes until al dente. Then, strain and set aside. 
  • While the pasta is cooking, make the greek dressing. Add the olive oil, red wine vinegar, dijon mustard, Italian seasoning, garlic powder, salt, & pepper to a small jar or bowl. Whisk everything together until combined and set aside.
  • Once the dressing is prepped, chop the veggies into bite-sized pieces and finely chop the herbs.
  • Add the cooked orzo, spinach, chickpeas, cherry tomatoes, red pepper, olives, dill, and parsley to a large bowl. Then, pour on the greek dressing. Mix everything together until all the ingredients are coated in dressing.
  • If desired, you can chill the orzo salad in the fridge for a few hours before serving, Then, garnish with additional fresh herbs or a lemon slice and serve!


  • Leftovers can be stored in the fridge for 24-48 hours if the dressing is already on the dish. If the leftovers do not have the dressing on them yet store each in separate containers for 3-5 days and mix together with dressing when ready to eat. This dish cannot be frozen.
  • If desired you can add in additional veggies like red onion, cooked artichoke hearts, or cucumber to this orzo salad.


Serving: 1bowl | Calories: 319kcal | Carbohydrates: 36g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 749mg | Potassium: 488mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4194IU | Vitamin C: 62mg | Calcium: 70mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!