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Vegetarian Greek Orzo Pasta Salad

Vegetarian Greek Orzo Pasta Salad

  • Author: Eric
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Vegetarian Greek Orzo Pasta Salad is a vibrant and refreshing dish combining tender orzo pasta with crisp vegetables, fresh herbs, and a zesty apple cider vinegar (natural) dressing. Perfect as a light lunch, side dish, or potluck favorite, this salad delivers a bright and wholesome taste with a delightful balance of textures.

Ingredients

Scale

Pasta and Vegetables

  • 1 1/2 cups orzo pasta
  • 1 cup cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and quartered
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh dill, finely chopped

Dressing

  • 3 tablespoons apple cider vinegar (natural)
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon garlic powder
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon oregano
  • Salt, to taste
  • Black pepper, to taste

Additional

  • 1/2 cup plant-based feta, crumbled (optional)

Instructions

  1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook until al dente, about 8-9 minutes. Drain and rinse under cold water to stop the cooking and prevent sticking.
  2. Prepare the Vegetables: While the orzo cooks, chop the cucumbers, halve the cherry tomatoes, slice the red onion thinly, and pit and quarter the Kalamata olives. Finely chop the fresh parsley and dill to release their fragrant oils.
  3. Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), olive oil, lemon juice, minced garlic, garlic powder, vegetarian Worcestershire sauce (natural), oregano, salt, and black pepper until emulsified and vibrant.
  4. Toss Everything Together: In a large salad bowl, combine the cooled orzo with the prepared vegetables and herbs. Drizzle the dressing over the top, then toss gently until everything is evenly coated.
  5. Add Plant-Based Feta and Chill: Fold in the crumbled plant-based feta for a creamy tang that complements the bright dressing. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld beautifully.

Notes

  • Cook pasta al dente to maintain a pleasant bite and better absorb dressing.
  • Use fresh parsley and dill for maximum flavor and aroma.
  • Chill the salad before serving to enhance flavor melding.
  • Add dressing gradually to avoid oversaturating the salad.
  • Adjust salt carefully as olives and plant-based feta already add saltiness.
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Category: Appetizers
  • Method: Boiling
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: vegetarian Greek salad, orzo pasta salad, plant-based feta salad, summer salad, quick pasta salad, healthy lunch

Find it online: https://smartmealsguide.com/vegetarian-greek-orzo-pasta-salad/