Description
Mediterranean Orzo Pasta Salad is a vibrant, fresh, and easy-to-make dish combining tender orzo pasta with crunchy vegetables, salty Kalamata olives, and tangy plant-based feta, all tossed in a bright and zesty dressing. Perfect for quick lunches, picnics, or light dinners, this salad delivers balanced nutrition and Mediterranean flavors in every bite.
Ingredients
Scale
Pasta
- 1 cup orzo pasta
Vegetables and Herbs
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, roughly chopped
Cheese
- 1/2 cup plant-based feta (plant-based), crumbled
Dressing
- 3 tablespoons olive oil (natural)
- 2 tablespoons apple cider vinegar (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 clove garlic (natural), minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add orzo pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta for salad texture.
- Prepare the Vegetables: While the orzo cooks, chop cucumber, halve cherry tomatoes, thinly slice red onion, and roughly chop fresh parsley to add fresh crunch and brightness to the salad.
- Make the Dressing: In a small bowl, whisk together olive oil (natural), apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), minced garlic (natural), salt, and pepper until well combined, creating a zesty dressing that complements the Mediterranean flavors.
- Combine Everything: In a large mixing bowl, combine the cooled orzo, chopped vegetables, Kalamata olives, and plant-based feta (plant-based). Pour dressing over the salad and gently toss to coat all ingredients evenly.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and enhance refreshment. Garnish with fresh herbs or optional toppings as desired.
Notes
- Avoid overcooking orzo to maintain a firm, non-mushy texture.
- Rinse cooked orzo under cold water to stop cooking and cool for perfect salad texture.
- Adjust seasoning and acidity of dressing to your taste.
- Use fresh vegetables and herbs for optimal flavor and brightness.
- The salad tastes even better after resting for a couple of hours.
- Store leftovers in an airtight container in the refrigerator up to 3 days.
- Do not freeze the salad to maintain texture of fresh ingredients.
- Serve cold or at room temperature; avoid microwaving to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Mediterranean, Orzo, Pasta Salad, Plant-based, Gluten-Free, Easy, Quick, Healthy, Vegan
