Description
Greek Orzo Pasta Salad with Lemon Dressing is a fresh, zesty, and colorful dish that combines tender orzo pasta with crisp vegetables, plant-based feta, and a tangy natural lemon dressing. This vibrant Mediterranean-inspired salad offers a perfect balance of textures and flavors, making it ideal for light lunches, picnics, or side dishes. Refresh your menu with this wholesome and plant-powered recipe that brings sunshine to your table.
Ingredients
Scale
Salad
- 1 cup orzo pasta
- 1 cup cucumber, chopped into small cubes
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup plant-based feta (plant-based), crumbled
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
Lemon Dressing
- 1/4 cup fresh lemon juice (natural)
- 1/4 cup extra virgin olive oil (natural)
- 1 garlic clove, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the Orzo Pasta: Bring a large pot of salted water to a boil. Add the orzo pasta and cook until just tender, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta completely. Transfer the cooled orzo to a large mixing bowl.
- Prepare the Vegetables: While the orzo cooks, wash and chop the cucumber into small cubes, halve the cherry tomatoes, and thinly slice the red onion. Finely chop the fresh parsley and dill. Toss all the vegetables and herbs into the bowl with the cooled orzo.
- Make the Lemon Dressing: In a small bowl, whisk together fresh lemon juice (natural), extra virgin olive oil (natural), minced garlic, salt, and freshly ground black pepper until well emulsified. This vibrant dressing will balance the creaminess of the plant-based feta and the crisp vegetables.
- Combine and Add Plant-Based Feta: Pour the lemon dressing over the orzo and vegetable mixture. Gently toss to combine everything evenly. Finally, crumble the plant-based feta (plant-based) on top and fold it through to create pockets of savory creaminess throughout the salad.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld beautifully. Give the salad a quick toss before plating and enjoy.
Notes
- Cook the orzo just until tender to avoid a mushy texture.
- Use freshly squeezed lemon juice (natural) for the best flavor in the dressing.
- Refrigerate the salad to allow the ingredients to marry and enhance flavor depth.
- Adjust the lemon juice and olive oil ratio according to your taste preferences.
- This salad is best enjoyed within two days for optimal freshness.
- For a protein boost, add grilled chicken or shrimp as desired.
- Substitute orzo with quinoa or couscous for a gluten-free or alternative texture option.
- Enhance the Mediterranean flavor by adding kalamata olives, bell peppers, or roasted artichokes.
- Try fresh mint or basil as alternative herbs for a unique twist.
- Add a pinch of natural smoked paprika or a dash of apple cider vinegar to vary the dressing flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Greek Orzo Pasta Salad, Lemon Dressing, Mediterranean Salad, Plant-Based Feta, Healthy Pasta Salad, Gluten-Free Pasta Salad, Easy Vegetarian Salad
