Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Greek Orzo Pasta Salad with Lemon Dressing

Greek Orzo Pasta Salad with Lemon Dressing

  • Author: Jonathan
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Plant-based, Gluten Free option available

Description

Greek Orzo Pasta Salad with Lemon Dressing is a fresh and vibrant dish featuring tender orzo pasta combined with crisp cucumber, cherry tomatoes, red onion, Kalamata olives, and plant-based feta cheese. Tossed in a zesty lemon and garlic dressing with fresh parsley and dill, this salad offers Mediterranean-inspired flavors that are perfect for quick lunches, side dishes, or gatherings. It is plant-based, easy to prepare, adaptable for any season, and keeps well for meal prep.

Ingredients

Scale

Salad Ingredients

  • 1 cup orzo pasta
  • 1 cup cucumber, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/2 cup plant-based feta cheese, crumbled
  • 2 tbsp fresh parsley, roughly chopped
  • 2 tbsp fresh dill, roughly chopped

Lemon Dressing

  • 1/4 cup fresh lemon juice (natural)
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, minced (natural)
  • 1 tbsp apple cider vinegar (natural)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook the Orzo: Boil the orzo pasta in salted water for 8 to 10 minutes until tender but still slightly firm to the bite. Drain and rinse under cold water to cool and stop the cooking process, then set aside to drain completely.
  2. Prepare the Vegetables: While the orzo cooks, finely chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, roughly chop the parsley and dill, and pit and slice the Kalamata olives.
  3. Make the Lemon Dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, minced garlic, apple cider vinegar, salt, and pepper until well combined and emulsified to create a bright and flavorful dressing.
  4. Combine Ingredients: Toss the cooled orzo pasta with the chopped vegetables, plant-based feta cheese, and lemon dressing. Mix gently but thoroughly to ensure the salad is evenly coated with the dressing.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld together and the salad chill perfectly before serving.

Notes

  • Cook the orzo al dente to maintain a perfect texture that holds the salad together.
  • Adjust the lemon juice and apple cider vinegar in the dressing to suit your brightness preference.
  • Drain the orzo and vegetables thoroughly to prevent a watery salad.
  • Chilling before serving enhances flavor development and salad freshness.
  • Use fresh parsley and dill for the best aroma and taste.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Boiling
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 3g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: Greek Orzo Salad, Lemon Dressing, Mediterranean Salad, Plant-based Pasta Salad, Healthy Lunch, Quick Salad Recipe

Find it online: https://familycookspot.com/greek-orzo-pasta-salad-with-lemon-dressing/