Description
Vegetarian Greek Orzo Pasta Salad is a fresh, vibrant, and simple dish featuring tender orzo pasta tossed with crisp cucumbers, juicy cherry tomatoes, Kalamata olives, crunchy red onions, and creamy plant-based (dairy/cheese) feta. Dressed in a tangy Mediterranean dressing made with lemon juice (natural), olive oil (natural), apple cider vinegar (natural), garlic, vegetarian Worcestershire sauce (natural), and oregano, this salad is perfect as a light lunch, picnic favorite, or colorful side dish.
Ingredients
Scale
Salad
- 1 cup orzo pasta
- 1 cup cucumbers, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup red onion, finely sliced
- 1/2 cup plant-based (dairy/cheese) feta, crumbled
- 1/4 cup fresh parsley, roughly chopped
Dressing
- 3 tablespoons fresh lemon juice (natural)
- 3 tablespoons olive oil (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 clove garlic, minced
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Orzo Pasta: Bring a large pot of salted water to a boil and add the orzo pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly.
- Prepare the Vegetables: While the pasta cooks, chop cucumbers into bite-sized pieces, halve the cherry tomatoes, finely slice the red onion, roughly chop the parsley, and pit and halve the Kalamata olives. This preparation ensures every forkful will have balanced bursts of flavor.
- Make the Dressing: In a small bowl, whisk together fresh lemon juice (natural), olive oil (natural), apple cider vinegar (natural), minced garlic, vegetarian Worcestershire sauce (natural), dried oregano, salt, and black pepper until well combined and emulsified. The dressing should be bright, tangy, and slightly rich.
- Toss Everything Together: In a large mixing bowl, combine the cooled orzo with the prepared vegetables and olives. Pour the dressing over the top and gently toss until every ingredient is coated. Finally, sprinkle the crumbled plant-based (dairy/cheese) feta and fresh parsley over the salad for an irresistible finishing touch.
- Chill and Serve: For best flavor, chill the salad in the refrigerator for 30 minutes before serving. This allows the flavors to meld and the orzo to absorb the tangy dressing. Serve chilled or at room temperature as a light and bright dish.
Notes
- Drain orzo very well before mixing to prevent sogginess.
- Use fresh lemon juice and herbs for the brightest flavor.
- Adjust lemon juice and apple cider vinegar quantities to taste for desired tanginess.
- This salad tastes better after sitting for a few hours, making it ideal for make-ahead meals.
- Add toasted pine nuts or walnuts on top for extra crunch and texture contrast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegetarian pasta salad, Greek orzo salad, Mediterranean salad, plant-based feta salad, easy orzo recipe, quick pasta salad
