Description
Greek Orzo Pasta Salad with Lemon Dressing is a vibrant, refreshing Mediterranean-inspired dish bursting with fresh vegetables, fragrant herbs, chewy orzo pearls, and a bright, zesty natural lemon dressing. Perfect for warm days, quick lunches, or casual gatherings, this plant-based-friendly salad offers a delightful balance of textures and flavors with every bite.
Ingredients
Scale
Salad
- 1 cup orzo pasta
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tablespoons fresh parsley, roughly chopped
- 2 tablespoons fresh mint, roughly chopped
- 1/3 cup plant-based feta (cheese), crumbled
Lemon Dressing
- 1/4 cup natural lemon juice
- 3 tablespoons extra virgin olive oil
- 1 small garlic clove, minced (natural)
- 1 teaspoon vegetarian Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Orzo: Boil the orzo pasta in salted water until tender but still firm to the bite, about 8-10 minutes. Drain well and rinse with cold water to stop the cooking process and cool the pasta completely, preventing mushiness.
- Prep the Veggies and Herbs: While the orzo cools, chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the parsley and mint. Preparing these fresh ingredients adds brightness and color.
- Mix the Dressing: In a small bowl, whisk together natural lemon juice, extra virgin olive oil, minced garlic, vegetarian Worcestershire sauce, apple cider vinegar, salt, and black pepper until well combined to create a vibrant, zesty dressing.
- Assemble the Salad: In a large bowl, combine the cooled orzo, chopped vegetables, Kalamata olives, and crumbled plant-based feta (cheese). Pour the lemon dressing over the mixture and toss gently to coat everything evenly. Let the salad sit for a few minutes to allow the flavors to meld before serving.
Notes
- Cook orzo al dente to prevent mushiness.
- Use fresh natural lemon juice for a bright citrus flavor in the dressing.
- Refrigerate the salad for at least 30 minutes to let flavors meld and chill properly.
- Chop vegetables uniformly for better texture and ease of eating.
- Taste and adjust salt and pepper seasoning before serving.
- Leftover salad keeps well in an airtight container in the refrigerator for up to 3 days.
- Not recommended to freeze due to fresh vegetable texture.
- Best served cold or at room temperature; avoid reheating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Greek orzo salad, Mediterranean pasta salad, lemon dressing salad, plant-based orzo salad, easy pasta salad, fresh vegetable salad
