Description
A fresh and vibrant Vegetarian Greek Orzo Pasta Salad featuring tender orzo pasta, crisp vegetables, and creamy plant-based feta cheese. This easy, protein-packed Mediterranean-inspired salad is perfect for lunch, dinner, or as a colorful side dish that can be prepared in under 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, diced
- 1 cup cucumber, diced
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup red onion, finely diced
- 1/2 cup plant-based feta cheese, crumbled
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh mint, finely chopped
Dressing Ingredients
- 3 tbsp extra virgin olive oil (natural)
- 2 tbsp lemon juice (natural)
- 1 tbsp apple cider vinegar (natural)
- 1 clove garlic, minced (natural)
- Salt, to taste (natural)
- Black pepper, to taste (natural)
Instructions
- Cook the Orzo Pasta: Bring a large pot of salted water to a boil. Add the orzo pasta and cook until tender but firm to the bite, about 8 to 10 minutes. Drain and rinse the pasta under cold water to stop the cooking process and cool. Set aside.
- Prepare the Vegetables: While the orzo is cooking, dice the cherry tomatoes, cucumber, and red onion into bite-sized pieces. Finely chop the fresh parsley and mint to allow their flavors to infuse evenly throughout the salad.
- Make the Dressing: In a small bowl, whisk together extra virgin olive oil, lemon juice, apple cider vinegar, minced garlic, salt, and black pepper to create a zesty dressing with a balanced acidity and richness.
- Combine Ingredients: In a large mixing bowl, gently toss the cooled orzo pasta with the diced vegetables, kalamata olives, and plant-based feta cheese. Pour the dressing over the salad and stir gently to coat all ingredients evenly.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, give the salad a final toss and garnish with additional fresh herbs or plant-based feta cheese if desired.
Notes
- Cook orzo al dente to maintain its shape and texture in the salad.
- Rinse orzo with cold water to quickly cool and stop cooking.
- Chop all vegetables uniformly for a balanced and enjoyable texture.
- Letting the salad rest enhances flavor integration.
- Adjust seasoning just before serving to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Vegetarian Greek Salad, Orzo Pasta Salad, Mediterranean Salad, Plant-based Feta Salad, Healthy Pasta Salad
