Mediterranean Pasta Salad

Name: Mediterranean Pasta Salad
Yield: 8-10
Ingredients: 1/3 cup finely chopped red onion; 3 tablespoons balsamic vinegar; 4 1/2 cups water; 3 tablespoons Kitchen Accomplice Veggie Broth Concentrate or 6 tablespoons Vegan Plant-Based No-Bone Broth Concentrate; 1 pound orzo (or other small pasta); 1 large red pepper, seeded and cut into thin strips; 2/3 cup fresh baby spinach; 1/3 cup sun-dried tomatoes (in oil), drained and chopped; 1/4 cup pine nuts (or coarsely chopped walnuts); 1/2 cup pitted black olives, coarsely chopped; 3 ounces crumbled feta cheese; 1/3 cup chopped fresh basil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/3 cup olive oil

Rated 5 stars by 1 users

Servings

8-10

This delicious Mediterranean pasta salad combines orzo pasta, cooked in our Kitchen Accomplice Veggie Broth for extra flavor, and a basketful of tasty ingredients including sun-dried tomatoes, red peppers, fresh spinach, red onion, basil, pine nuts, and feta cheese. Double it to feed a crowd or add grilled chicken or seafood to make it a main dish.

Ingredients

1/3 cup finely chopped red onion
3 tablespoons balsamic vinegar
4 1/2 cups water
3 tablespoons Kitchen Accomplice Veggie Broth Concentrate or 6 tablespoons Vegan Plant-Based No-Bone Broth Concentrate
1 pound orzo (or other small pasta)
1 large red pepper, seeded and cut into thin strips
2/3 cup fresh baby spinach
1/3 cup sun-dried tomatoes (in oil), drained and chopped
1/4 cup pine nuts (or coarsely chopped walnuts)
1/2 cup pitted black olives, coarsely chopped
3 ounces crumbled feta cheese
1/3 cup chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil

Methods/Steps

In a large bowl, combine the red onion and balsamic vinegar and let stand while you prepare the other ingredients.
Bring the water to a boil in a large saucepan. Whisk in theKitchen Accomplice Veggie Broth Concentrate orVegan Plant-Based No-Bone Broth Concentrate, stirring until it dissolves. Add the orzo, reduce the heat to medium, cover partially, and cook until the pasta is al dente. Drain in a colander.
Add the cooked orzo and all the remaining ingredients to the bowl holding the onions, and toss to combine well. Serve at room temperature.

Filed in: All Using Bone Broth, Broth Concentrate, Cheese, Olives, Pasta, Plant Based, Side, Side Dish, Using Broth Concentrate, Using Vegan Plant-Based No-Bone BrothPasta, Using Veggie Broth Concentrate, Vegan, Vegan No-Bone Broth, Vegan Vegetable Veggie, Vegetable Broth, Vegetables, Veggie Broth, Veggie Broth Concentrate, Veggie Recipes, Veggie Sides

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Mediterranean Pasta Salad