This Greek orzo pasta salad combines olives, sun-dried tomatoes, pepperoncini, chickpeas, bell pepper, red onion, spinach, and fresh basil. Rice vinegar brings the ingredients together, and vegan feta is optional.
Ingredients
- 1 16-ounce box orzo pasta, cooked and drained
- ¼–½ cup rice vinegar, according to taste
- ½ cup chopped kalamata olives
- ½ cup chopped sun-dried tomatoes with their oil
- ¼–½ cup chopped pepperoncini peppers
- 1 can chickpeas, drained and rinsed
- 1 bell pepper of any color, finely diced
- ½ red onion, finely diced
- 1–2 handfuls spinach, chopped
- ¼ cup chopped fresh basil
- Salt, black pepper, and garlic powder, to taste
- Vegan feta, optional
Instructions
- While the orzo cooks, let the drained and rinsed chickpeas sit in pepperoncini juice.
- Drain the cooked orzo and place it in a large bowl.
- Add the kalamata olives, sun-dried tomatoes with their oil, pepperoncini, chickpeas, bell pepper, red onion, spinach, and basil.
- Start with ¼ cup rice vinegar and toss well. Add more, up to ½ cup total, according to taste.
- Season with salt, black pepper, and garlic powder. Add vegan feta if desired.
- Toss again and serve, or cover and refrigerate until needed.
Preparation Notes
Dice the bell pepper and red onion finely so they distribute evenly. Stir the salad before serving and return leftovers to the refrigerator promptly.
