Description
Greek Orzo Pasta Salad with Lemon Dressing is a fresh, light, and vibrant salad combining tender orzo pasta, crisp vegetables, zesty lemon dressing, and creamy plant-based feta cheese. Perfectly balanced with bright flavors and textures, this salad works as a main meal or a side dish, offering a colorful and nutritious Mediterranean-inspired option for any occasion.
Ingredients
Scale
Salad Ingredients
- 1 cup orzo pasta
- 1 cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and quartered
- 1/4 cup red onion, thinly sliced
- 1/2 cup plant-based feta cheese, crumbled
- 1/4 cup fresh parsley, finely chopped
Lemon Dressing
- 1/4 cup fresh lemon juice (natural)
- 1/4 cup olive oil
- 1/2 teaspoon garlic extract (natural)
- 1 tablespoon vegetarian Worcestershire sauce
- Salt, to taste
- Black pepper, to taste
- Dash of natural gelling agent (optional)
Instructions
- Cook the Orzo Pasta: Bring a large pot of salted water to a boil and add the orzo pasta. Cook according to package instructions until al dente, usually 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the Vegetables: While the orzo cooks, chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, pit and quarter the Kalamata olives, and finely chop the fresh parsley. Prepare all ingredients evenly for the best texture.
- Make the Lemon Dressing: In a small bowl, whisk together fresh lemon juice, olive oil, garlic extract, vegetarian Worcestershire sauce, salt, black pepper, and a dash of natural gelling agent if a thicker consistency is desired. Adjust the seasoning to suit your taste.
- Combine Salad Ingredients: In a large mixing bowl, gently toss the cooled orzo with the chopped vegetables, plant-based feta cheese, and fresh parsley. Pour the lemon dressing over the salad and toss until everything is evenly coated.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve cold or at room temperature for optimal taste and freshness.
Notes
- Rinse the orzo thoroughly after cooking to cool it down and prevent sticking.
- Use freshly squeezed lemon juice for the best bright and natural flavor.
- Season gradually with salt and pepper, tasting as you go to avoid over-seasoning.
- Cut vegetables to roughly the same size to ensure balanced texture.
- This salad tastes better when made a few hours ahead, allowing flavors to develop.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, and stir before serving.
- Freezing is not recommended as it may affect texture and flavor.
- Serve the salad chilled or at room temperature; no reheating needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Greek orzo pasta salad, lemon dressing, plant-based feta, Mediterranean salad, gluten free pasta salad, vegan pasta salad, light lunch, healthy side dish
