Description
A vibrant and refreshing Vegetarian Greek Orzo Pasta Salad bursting with Mediterranean flavors. This wholesome dish combines tender orzo pasta with crisp cucumbers, sweet cherry tomatoes, briny Kalamata olives, fresh herbs, and plant-based feta cheese, all tossed in a tangy, bright dressing. Perfect for quick lunches, picnics, or light dinners, this easy-to-make salad delights with its fresh, colorful ingredients and satisfying texture.
Ingredients
Scale
Orzo and Pasta Base
- 1 cup orzo pasta
Vegetables and Herbs
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and quartered
- 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 olive oil
- 2 tablespoons lemon juice (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 clove garlic, minced (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Orzo: Boil the orzo pasta in salted water according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool the orzo completely.
- Prepare the Vegetables: While the orzo cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the fresh parsley and mint. Pit and quarter the Kalamata olives to balance flavor and ease of eating.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice (natural), apple cider vinegar (natural), minced garlic (natural), vegetarian Worcestershire sauce (natural), salt, and pepper until well combined.
- Combine All Ingredients: In a large bowl, gently toss the cooled orzo pasta with the chopped vegetables, herbs, and plant-based feta cheese. Pour the dressing over the salad and mix carefully to ensure every bite is evenly coated with the tangy dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, give the salad a quick toss and adjust salt or pepper if necessary.
Notes
- Cook orzo pasta just until al dente to avoid mushiness and maintain a pleasant chew.
- Use fresh parsley and mint for the best flavor impact instead of dried herbs.
- Rinsing the cooked orzo under cold water stops further cooking and prevents clumping.
- Taste and adjust dressing acidity and seasoning before combining with salad ingredients.
- Letting the salad rest and chill enhances the flavor melding.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegetarian greek orzo salad, mediterranean pasta salad, plant-based feta salad, orzo pasta salad, quick vegetarian lunch
