Description
This fresh Mediterranean Orzo Pasta Salad is a light yet satisfying dish packed with vibrant veggies, fragrant herbs, and creamy plant-based feta cheese. Perfect for lunch, dinner, or as a side, it blends a delightful mix of textures and bright Mediterranean flavors. Ready in under 30 minutes, it’s an easy, nutritious, and colorful meal option that can be customized to suit your preferences.
Ingredients
Scale
Salad
- 1 cup orzo pasta
- 1 cup cucumber, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, roughly chopped
- 2 tablespoons fresh mint, roughly chopped
- 1/2 cup plant-based feta cheese, crumbled
Dressing
- 3 tablespoons fresh lemon juice (natural)
- 1 garlic clove, minced (natural)
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the orzo pasta: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until just tender but not mushy. Drain and rinse under cold water to stop cooking and cool the pasta completely. Set aside to drain well.
- Prepare the fresh vegetables and herbs: While the orzo cooks, finely chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the parsley and mint. Preparing these ingredients ahead ensures your salad stays fresh and crisp.
- Make the dressing: In a small bowl, whisk together fresh lemon juice (natural), minced garlic (natural), extra virgin olive oil, salt, and pepper until well combined. This simple vinaigrette balances acidity and richness to enhance the flavors.
- Combine all ingredients: In a large mixing bowl, add the cooled orzo pasta, chopped vegetables, herbs, Kalamata olives, and crumbled plant-based feta cheese. Pour the dressing over and toss gently but thoroughly to combine and coat everything evenly.
- Chill and serve: Refrigerate the salad for at least 30 minutes to allow the flavors to mingle and intensify. Serve cold or at room temperature for a refreshing and delicious dish.
Notes
- Do not overcook the orzo; keep it al dente for best texture.
- Drain olives and tomatoes well to avoid excess moisture diluting the salad.
- Use fresh herbs like parsley and mint for a noticeable flavor lift.
- Adjust seasoning with salt or lemon juice after chilling to perfect the taste.
- Include a variety of textures such as crunchy, creamy, and juicy elements for a satisfying mouthfeel.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Mediterranean, Orzo Salad, Pasta Salad, Vegan, Plant-based, Healthy, Quick, Light Meal
