Orzo Pasta Salad with Mediterranean Herb Tahini
Rated 5.0 stars by 1 users
Category
Salad, Side Dish, Appetizer
Servings
6-8
Prep Time
15 minutes
Cook Time
10 minutes
This Mediterranean Orzo Pasta Salad is the perfect make-ahead side for picnics, cookouts, meal prep, and easy weeknight dinners. Tender orzo, marinated artichokes, sun-dried tomatoes, fresh herbs, and creamy mozzarella are tossed in a bright, flavorful dressing made with Soom Mediterranean Herb Tahini. Our squeeze bottle makes it easy to whisk together a creamy dressing with lemon and olive oil in just minutes, coating every bite with fresh herbs, garlic, and rich, nutty tahini flavor.
Author:SoomFoods
Ingredients
1 lb orzo pasta
1 (12 oz) jar marinated artichoke hearts, drained and roughly chopped
½ cup oil-packed sun-dried tomatoes, chopped
¼ cup Kalamata olives, halved
¼ cup green olives, sliced or halved
8 oz mozzarella pearls
1 English cucumber, diced
½ cup finely diced red onion
½ cup chopped fresh basil
¼ cup chopped parsley
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⅓ cup Soom Mediterranean Herb Tahini
2 Tbsp lemon juice
2 Tbsp extra virgin olive oil
2-4 Tbsp water
½ tsp kosher salt
¼ tsp black pepper
For the salad
For the Mediterranean Herb Tahini Dressing
Directions
Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and rinse under cold water to cool.
In a large serving bowl, combine the cooled orzo, artichoke hearts, sun-dried tomatoes, mozzarella pearls, cucumber, red onion, Kalamata olives, green olives, basil, and parsley.
In a small bowl, whisk together the Mediterranean Herb Tahini, lemon juice, olive oil, water, salt, and pepper until smooth and pourable.
Pour the dressing over the pasta salad and toss until everything is evenly coated.
Refrigerate for at least 15 minutes before serving to allow the flavors to meld.
Garnish with additional basil and a drizzle of Mediterranean Herb Tahini if desired.
Recipe Note
Add grilled chicken for a heartier meal or toss in chickpeas or white beans for extra protein and fiber.
This salad can be made up to one day in advance and tastes even better after chilling.
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