Description
Mediterranean Orzo Pasta Salad is a vibrant and fresh dish combining tender orzo pasta with crisp vegetables, briny Kalamata olives, and creamy plant-based feta. Tossed in a zesty lemon and apple cider vinegar dressing with fresh herbs, this quick and healthy salad is perfect for light lunches, side dishes, and gatherings. Ready in under 30 minutes, it offers a flavorful plant-powered meal that can be prepared ahead and served chilled.
Ingredients
Scale
Salad Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup plant-based feta (plant-based), crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
Dressing Ingredients
- 3 tablespoons lemon juice (natural)
- 2 tablespoons apple cider vinegar (natural)
- 3 tablespoons extra virgin olive oil (natural)
- 1 clove garlic (natural), minced
- Salt (natural), to taste
- Black pepper (natural), to taste
Instructions
- Cook the Orzo: Start by boiling a pot of salted water and cooking the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the orzo completely.
- Prepare the Vegetables: While the orzo cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop fresh parsley and mint. Set them aside in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together freshly squeezed lemon juice (natural), apple cider vinegar (natural), minced garlic (natural), extra virgin olive oil (natural), salt, and black pepper (natural) for a bright, zesty dressing that brings everything to life.
- Combine Salad Ingredients: Add the cooled orzo to the bowl with the chopped vegetables, then crumble in the plant-based feta (plant-based) and toss everything gently but thoroughly.
- Toss with Dressing: Pour the dressing over the salad and mix well so every bite is flavorful and balanced. Adjust seasoning if needed.
- Chill and Serve: Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together beautifully.
Notes
- Cook orzo al dente to maintain a firm texture suitable for salad.
- Use fresh parsley and mint for brightness; dried herbs do not provide the same flavor.
- Rinse cooked orzo under cold water to prevent stickiness and stop cooking.
- Adjust acidity of dressing by balancing lemon juice and apple cider vinegar to taste.
- Allow salad to chill for at least 30 minutes for best flavor melding.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No cooking required beyond boiling pasta
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Mediterranean Orzo Salad, Plant-based Feta Salad, Vegan Pasta Salad, Quick Lunch, Healthy Salad
