Description
Mediterranean Orzo Salad is a light, vibrant, and delicious dish filled with fresh vegetables, fragrant herbs, and creamy plant-based feta cheese. Perfect for a quick meal, picnic, or healthy dinner, this salad offers a refreshing taste inspired by Mediterranean flavors with a delightful balance of textures and zest.
Ingredients
Scale
Pasta
- 1 cup orzo pasta
Vegetables and Herbs
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/3 cup Kalamata olives, pitted
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, roughly chopped
- 2 tablespoons fresh mint, roughly chopped
Cheese
- 1/2 cup plant-based feta cheese, crumbled
Dressing
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar (natural)
- 1 clove garlic, minced
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain the orzo and rinse under cold water to stop cooking and cool the pasta perfectly.
- Prepare the Vegetables and Herbs: While the orzo cools, chop the cucumbers, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the fresh parsley and mint. Set these aside ready to mix in.
- Make the Dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, apple cider vinegar, minced garlic, vegetarian Worcestershire sauce, salt, and freshly ground black pepper until well combined and emulsified.
- Combine Ingredients: In a large mixing bowl, toss the cooked orzo with the chopped vegetables, herbs, Kalamata olives, and plant-based feta cheese. Pour the dressing over the salad and gently mix to coat everything evenly.
- Chill and Serve: Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld beautifully. Serve the salad cold or at room temperature for maximum enjoyment.
Notes
- Do not overcook the orzo; it should remain slightly firm to avoid a mushy salad texture.
- Chop vegetables uniformly for balanced bites and attractive presentation.
- Use fresh parsley and mint to elevate the salad’s aromatic flavor.
- Taste the dressing before mixing and adjust acidity or seasoning as preferred.
- Letting the salad rest enhances flavor blending and taste.
- This salad is best served chilled or at room temperature to keep it refreshing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Mediterranean, Orzo Salad, Plant-Based, Vegetarian, Fresh, Quick, Healthy, Summer Salad
