Description
Mediterranean Orzo Salad is a fresh, vibrant, and easy-to-make dish packed with crisp vegetables, briny Kalamata olives, and creamy plant-based feta. This bright and flavorful salad is perfect for lunch, light dinners, or picnics, combining a refreshing mix of textures and colors with a zesty lemon and garlic dressing.
Ingredients
Scale
Salad Ingredients
- 1 cup orzo pasta
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, halved or quartered
- 1/2 cup feta (plant-based), crumbled
- 1/4 cup fresh parsley, finely chopped
Dressing Ingredients
- 3 tablespoons lemon juice (natural)
- 2 cloves garlic (natural), minced
- 1/4 cup extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil, then add the orzo pasta. Cook for about 8-10 minutes or until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta quickly. Set aside.
- Prepare the Vegetables: While the orzo cooks, chop the cucumber into small cubes, halve the cherry tomatoes, and slice the Kalamata olives into halves or quarters depending on their size. Finely chop the fresh parsley as well.
- Make the Dressing: In a small bowl, whisk together freshly squeezed lemon juice (natural), minced garlic (natural), extra virgin olive oil, salt, and pepper until emulsified and well combined.
- Combine Ingredients: In a large mixing bowl, gently toss the cooled orzo pasta with the prepared vegetables, olives, parsley, and crumbled feta (plant-based). Pour the lemon and olive oil dressing over everything and mix until evenly coated.
- Chill and Serve: For best flavor, refrigerate the salad for at least 30 minutes before serving. This allows the ingredients to meld together beautifully and develop that signature Mediterranean tang.
Notes
- Avoid mushy pasta: Rinse orzo with cold water after cooking to keep it firm and prevent clumping.
- Fresh herbs matter: Use fresh parsley for a bright and earthy flavor rather than dried varieties.
- Adjust acidity: Taste the dressing before mixing and add more lemon juice (natural) if you love citrus zing.
- Crumbled topping: Add feta (plant-based) last to maintain its texture and prevent melting.
- Make ahead: The salad tastes even better the next day as flavors deepen, so plan ahead for easy meals.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Mediterranean salad, orzo salad, plant-based feta, vegan salad, easy salad recipe, healthy lunch, gluten-free salad
