Description
Orzo Pasta Salad is a fresh, colorful, and flavorful dish combining tender orzo pasta with vibrant vegetables, plant-based proteins, and a simple lemon and apple cider vinegar dressing. Perfect for light lunches, picnics, or easy dinners, this salad is quick to prepare, nutritious, and easily customizable to suit your taste preferences or dietary needs.
Ingredients
Scale
Main Ingredients
- 1 cup Orzo Pasta
- 1 cup Cherry Tomatoes, halved
- 1 cup Cucumber, diced
- 1/4 cup Red Onion, finely chopped
- 1 cup Chickpeas, cooked or canned, drained and rinsed
- 1/4 cup Fresh Parsley, chopped
- 1/4 cup Fresh Basil, chopped
- 1/3 cup Feta (plant-based), crumbled
Dressing
- 3 tablespoons Lemon Juice (natural)
- 2 tablespoons Apple Cider Vinegar (natural)
- 2 cloves Garlic, minced
- 1/4 cup Extra Virgin Olive Oil
- Salt, to taste
- 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 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 the cherry tomatoes, cucumber, and red onion into bite-sized pieces. Finely mince the garlic and chop the parsley and basil to evenly distribute fresh flavors throughout the salad.
- Make the Dressing: In a small bowl, whisk together lemon juice (natural), apple cider vinegar (natural), minced garlic, extra virgin olive oil, salt, and black pepper. Adjust the seasoning to achieve a balanced tang and richness.
- Combine Ingredients: In a large bowl, mix the cooled orzo, chopped vegetables, chickpeas, and fresh herbs. Pour the dressing over the salad and toss gently to coat everything evenly. Finish by sprinkling crumbled plant-based feta on top.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully before serving, enhancing the overall taste and enjoyment.
Notes
- Cook orzo al dente to maintain a pleasant texture and avoid mushiness in the salad.
- Allow the salad to chill for at least 30 minutes for optimal flavor infusion.
- Use fresh parsley and basil to brighten the flavor profile.
- Adjust the acidity of lemon juice and apple cider vinegar according to your taste.
- Serve the salad cold or at room temperature based on your preference or setting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: thirty-four g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Orzo Pasta Salad, Gluten Free Salad, Plant-Based, Vegan Salad, Quick Salad, Mediterranean Salad, Healthy Lunch
