Description
A refreshing and colorful Greek Orzo Pasta Salad with a tangy lemon dressing, packed with fresh vegetables, fragrant herbs, and plant-based feta cheese. This nutritious and vibrant salad is perfect for quick lunches, picnics, or gatherings, offering a balanced blend of textures and bright Mediterranean flavors.
Ingredients
Scale
Salad
- 1 cup orzo pasta
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup kalamata olives, pitted and halved
- 2 tbsp fresh parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped
- 1/2 cup plant-based feta cheese, crumbled
Lemon Dressing
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- 1 tbsp apple cider vinegar (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Orzo. Bring a pot of salted water to a boil, add the orzo pasta, and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely before mixing with other ingredients.
- Prepare the Vegetables and Herbs. While the orzo cools, chop the cucumber into small cubes, halve the cherry tomatoes, and thinly slice the red onion. Roughly chop the parsley and mint, keeping the herbs fresh and aromatic.
- Make the Lemon Dressing. In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, minced garlic, apple cider vinegar (natural), salt, and pepper until well combined to create a bright and flavorful dressing.
- Combine the Salad. In a large mixing bowl, gently toss the cooked orzo, prepared vegetables, herbs, kalamata olives, and crumbled plant-based feta cheese. Pour the lemon dressing over the salad and toss again to coat everything evenly.
- Chill and Serve. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and the salad to become wonderfully refreshing and balanced.
Notes
- Cook orzo just right to maintain perfect al dente texture that balances well with crisp veggies.
- Allow proper chilling time so the lemon dressing infuses into the pasta and vegetables.
- Use fresh parsley and mint for the best aroma and flavor.
- Adjust lemon juice and apple cider vinegar (natural) in the dressing to reach your preferred zing level.
- If desired, add a small amount of vegetarian Worcestershire sauce (natural) sparingly as a flavor booster.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Greek Orzo Salad, Lemon Dressing, Plant-based Feta, Gluten Free Pasta Salad, Vegan Mediterranean Salad
