Mediterranean Pasta Salad

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.


  • 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


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 the Kitchen Accomplice Veggie Broth Concentrate or Vegan 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.

Serves 8 - 10.

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