Description
This Mediterranean Orzo Pasta Salad is a refreshing and vibrant dish combining tender orzo pasta with crisp cucumbers, sweet cherry tomatoes, salty Kalamata olives, tangy plant-based feta cheese, and fresh herbs, all tossed in a zesty natural dressing. Perfect for quick lunches, picnics, or light dinners, it celebrates Mediterranean flavors with wholesome, plant-powered ingredients and a colorful presentation.
Ingredients
Scale
Pasta
- 1 cup orzo pasta
Vegetables
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and quartered
- 1/4 cup red onion, thinly sliced
Cheese and Herbs
- 1/2 cup plant-based feta cheese, crumbled
- 2 tablespoons fresh parsley, finely chopped
Dressing
- 3 tablespoons lemon juice (natural)
- 3 tablespoons extra virgin olive oil (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil and cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Prepare the Vegetables: While the orzo cooks, chop cucumbers, halve the cherry tomatoes, slice the red onion thinly, and pit and quarter the Kalamata olives. Place them all into a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together lemon juice (natural), extra virgin olive oil (natural), apple cider vinegar (natural), minced garlic, dried oregano, salt, and pepper until well combined and emulsified.
- Combine Ingredients: Add the cooled orzo pasta to the vegetables along with the plant-based feta cheese and chopped fresh parsley. Pour the dressing over the salad and gently toss until everything is evenly coated.
- Chill and Serve: Cover the bowl and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld perfectly. Serve cold or at room temperature, garnished with extra parsley if desired.
Notes
- Cook pasta just right: aim for al dente to avoid a mushy texture once mixed with dressing.
- Chill for flavor: refrigerate before serving to let all ingredients absorb the zesty dressing.
- Use fresh herbs like parsley or basil to elevate brightness and freshness.
- Adjust dressing to taste by adding more lemon juice or olive oil for tangier or smoother flavor.
- Keep vegetables crunchy by adding cucumbers and onions just before serving if prepared in advance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Mediterranean, Orzo Salad, Plant-Based, Vegan, Gluten Free, Pasta Salad, Quick Lunch, Healthy, Fresh
