Description
Mediterranean Orzo Salad is a light and vibrant dish featuring bite-sized orzo pasta tossed with fresh cherry tomatoes, crisp cucumbers, red onion, kalamata olives, plant-based feta cheese (plant-based), and fragrant herbs. Dressed with zesty lemon juice (natural), extra virgin olive oil (natural), garlic, and vegetarian Worcestershire sauce (natural), this refreshing salad is perfect for summer meals, meal prep, or as a colorful side dish or main course option.
Ingredients
Scale
Pasta
- 1 cup Orzo Pasta
Vegetables and Herbs
- 1 cup Cherry Tomatoes, halved
- 1 cup Cucumber, diced
- 1/4 cup Red Onion, thinly sliced
- 1/4 cup Kalamata Olives, pitted and sliced
- 1/3 cup Plant-Based Feta Cheese (plant-based), crumbled
- 2 tablespoons Fresh Parsley, finely chopped
- 2 tablespoons Fresh Mint, finely chopped
Dressing
- 3 tablespoons Lemon Juice (natural)
- 3 tablespoons Extra Virgin Olive Oil (natural)
- 1 clove Garlic, minced
- 1 teaspoon Vegetarian Worcestershire Sauce (natural)
- Salt, to taste
- Black Pepper, to taste
Instructions
- Cook the Orzo: Begin by boiling salted water and cooking the orzo pasta until al dente, about 8 to 10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta for the salad.
- Prepare the Vegetables and Herbs: While the orzo cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and finely chop the fresh parsley and mint to ensure a smooth and quick preparation process.
- Make the Dressing: In a small bowl, whisk together the lemon juice (natural), extra virgin olive oil (natural), minced garlic, vegetarian Worcestershire sauce (natural), salt, and pepper to create a bright and savory dressing.
- Combine all Ingredients: In a large mixing bowl, toss the cooled orzo pasta with chopped vegetables, kalamata olives, plant-based feta cheese (plant-based), and fresh herbs. Pour the dressing over the mixture and mix gently but thoroughly to coat everything evenly.
- Chill Before Serving: Refrigerate the salad for at least 30 minutes to allow the flavors to meld and intensify, resulting in a harmonious and refreshing dish.
Notes
- Do not overcook the orzo to keep a pleasant al dente texture that complements the crunchy vegetables.
- Chilling the salad enhances the flavor by allowing the dressing to infuse fully.
- Add dressing gradually and toss to taste to avoid overpowering the fresh ingredients.
- Use fresh parsley and mint for vibrant herbal notes that dried herbs cannot replicate.
- Choose a quality extra virgin olive oil (natural) for richer flavor and smooth mouthfeel.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Mediterranean Orzo Salad, vegan orzo salad, plant-based salad, summer salad, easy salad recipe
