Description
The Vegetarian Greek Orzo Pasta Salad is a fresh and vibrant Mediterranean-inspired dish combining tender orzo pasta with crisp cucumbers, juicy cherry tomatoes, briny kalamata olives, tangy natural dressing, and creamy plant-based feta. Easy to prepare and bursting with flavors and textures, this salad is perfect as a main or side, suitable for lunch, dinner, or picnics.
Ingredients
Scale
Pasta
- 1 cup orzo pasta
Vegetables & Herbs
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ½ small red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- ¼ cup kalamata olives
Cheese
- ½ cup plant-based feta (creamy, tangy)
Dressing (natural)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon oregano (natural)
- 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, about 8 to 10 minutes. Drain and rinse with cold water to stop cooking and cool the pasta quickly. Transfer to a large mixing bowl.
- Prepare the Fresh Vegetables: While the orzo cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the fresh parsley. Add these vegetables to the cooled orzo for a crisp texture contrast.
- Make the Dressing (natural): In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, lemon juice, minced garlic, oregano (natural), salt, and pepper until well combined.
- Combine and Toss: Add the kalamata olives and plant-based feta into the bowl with orzo and vegetables. Pour the dressing (natural) over the salad and gently toss everything together until evenly coated.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Garnish with additional chopped parsley or a few whole kalamata olives if desired.
Notes
- Cool the pasta completely by rinsing with cold water to keep it firm in the salad.
- Use high-quality extra virgin olive oil to enhance the dressing’s flavor.
- Adjust salt levels carefully, especially if olives or plant-based feta are salty.
- Chilling the salad helps intensify flavors for a tastier dish.
- Add fresh herbs like parsley or mint just before serving to preserve their color and brightness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: vegetarian, Greek salad, orzo pasta, plant-based feta, Mediterranean, gluten-free, healthy salad, vegan, pasta salad
