Orzo pasta salad in 2 lunch-size glass containers

Orzo Pasta Salad Lunch | Vegan or Vegetarian

Course: Lunch
Cuisine: European
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings

A simple, healthy and clean recipe to make an easy lunch with an orzo pasta salad packed with vegetables that will nourish your body in a delicious way!


Orzo Salad

  • 1.5 cup uncooked orzo pasta [look for wholegrain variety such as Kamut] cooked according to directions
  • 2 organic sweet peppers of your choice I used red and orange, cut in tiny pieces
  • 1 organic English cucumber cut into very small cubes
  • 1/2 red onion minced
  • 8 organic sun-dried tomatoes packed in olive oil, cut in small pieces
  • 12 black olives pits removed (did you know that it is cheaper and healthier to buy olives with the pits left in? To remove, simply press a glass on top of each olive on a flat surface. It'll pop right out.)
  • 1 Tbsp dried oregano
  • sprouts optional
  • organic feta cheese optional (dairy or vegan)


  • 1/4 cup apple cider vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 lemon juiced
  • 1 Tbsp maple syrup (or raw honey)
  • 1 pinch sea salt
  • 1 pinch black pepper ground


  1. Mix all of the dressing ingredients in a large mixing bowl, then add all the prepared ingredients for the salad, and mix everything well to coat.

  2. Keep in an airtight container for up to 4 days.

Recipe Notes

This will taste even better the next day as flavours develop. Perfect for lunches!

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 360kcal | Fat: 20g | Saturated fat: 2g | Sodium: 148mg | Potassium: 366mg | Carbohydrates: 38g | Fiber: 3g | Sugar: 6g | Protein: 6g | Vitamin A: 1390% | Vitamin C: 66.3% | Calcium: 48% | Iron: 1.5%