Vegan Orzo Salad

5 from 5 votes

I make this vegan orzo salad with spinach, chickpeas, mushrooms, and sundried tomatoes for an easy and delicious meal that comes together in just 20 minutes. The orzo stays tender and the vegetables soften slightly from the steam, without turning mushy or losing their individual flavors. I always keep a container of this salad in the fridge during busy weeks, as it saves me from scrambling for lunch later.

Prep Time5

Cook Time15

Total Time20

Course: 30 Minutes or Less, Main Course, Side Dish

Cuisine: Italian, Mediterranean, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 215kcal

Author: Anjali Shah

Equipment

Ingredients

2 cups fresh spinach , sliced
2 cups sliced mushrooms , about 12-13 mushrooms (I use crimini)
¼ cup chopped or sliced sun dried tomatoes , I use the dried ones in a bag
16 oz package orzo , gluten-free if needed
1½ cups chickpeas , about one 15 ounce can
1 drizzle olive oil , or broth if oil free
1 cup fresh basil , sliced
2-3 teaspoons garlic powder
2-3 teaspoons dried thyme
2-3 teaspoons lemon pepper , can sub black pepper but reduce to 1 teaspoon so it isn't as strong
½ cup vegan feta , or parmesan

US Customary - Metric

Instructions

Place spinach, basil, mushrooms and sun dried tomatoes in the bottom of a pasta strainer.
Cook the orzo according to package directions.
When ready to drain, pour the whole pot of orzo with the water over the veggies in the bottom of the pasta strainer. This will slightly cook them.
Put the pot top over the strainer to steam the veggies. Allow to sit for 3-5 minutes.
Rinse with hot water to remove starchiness from the pasta then drain well and place everything in a big bowl or back in the pot.
Add the chickpeas, oil, basil, seasonings, and feta into the bowl/pot and mix until well combined.
Serve!

Notes

My #1 Secret Tip for this vegan orzo salad recipe is to cook the orzo to a true al dente and remove it from the heat before it softens any further. Orzo is much smaller than standard pasta shapes, which means it can overcook quickly. I start testing pieces 2 minutes before the package says it should be done.
Pack the herbs: When measuring spinach and basil, I pack them firmly into the measuring cup. A loosely filled will give you far less than what I used, and the herb flavor will be very muted.
Soak stubborn tomatoes: If you buy dry-packed sundried tomatoes, I recommend soaking them in hot water for 5-10 minutes before adding them. This allows them to soften into the salad rather than sitting on top like leathery pieces.
Cook in broth: I use vegetable broth instead of plain water when cooking my orzo. This adds another layer of savory flavor to my meal.
Steam time matters: When I pour the hot orzo water over the vegetables, I cover it with a lid, and leave it for no longer than 3-5 minutes. Any more time causes the spinach to collapse while the mushrooms become soft and watery.

Nutrition