Description
Mediterranean Orzo Salad is a vibrant, refreshing dish that combines tender orzo pasta with fresh vegetables, briny Kalamata olives, and creamy plant-based feta (plant-based). Tossed with a zesty lemon and extra virgin olive oil (natural) dressing accented by fresh herbs, garlic (natural), and vegetarian Worcestershire sauce (natural), this colorful salad offers a quick, nutritious, and versatile meal perfect for any occasion.
Ingredients
Scale
Salad Ingredients
- 1 cup orzo pasta
- 1 medium cucumber, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup plant-based feta (plant-based), crumbled
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup fresh mint, roughly chopped
Dressing Ingredients
- 3 tablespoons fresh lemon juice
- 1 clove garlic (natural), minced
- 4 tablespoons extra virgin olive oil (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo pasta and cook until tender but still slightly firm to the bite, about 8-10 minutes. Drain the orzo and rinse under cold water to stop the cooking process and cool it for the salad.
- Prepare the Vegetables and Herbs: While the orzo cooks, finely chop the cucumber, halve the cherry tomatoes, pit and slice the Kalamata olives, thinly slice the red onion, and roughly chop the parsley and mint. Ensure all ingredients are bite-sized for balanced texture and ease of eating.
- Mix the Dressing: In a small bowl, whisk together fresh lemon juice, minced garlic (natural), extra virgin olive oil (natural), vegetarian Worcestershire sauce (natural), salt, and black pepper until well combined, creating a vibrant and harmonious dressing.
- Combine All Ingredients: In a large mixing bowl, toss the cooled orzo with the chopped vegetables and herbs. Pour the dressing over the mixture and gently toss to coat everything evenly, ensuring every bite is flavorful.
- Add Plant-Based Feta: Sprinkle the crumbled plant-based feta (plant-based) on top of the salad. Give a delicate toss if desired or leave it on top as a creamy contrast that complements the tangy olives and lemon flavors.
Notes
- Cook orzo perfectly by avoiding overcooking; it should retain a slight bite to prevent mushy texture in the salad.
- Chill the salad in the refrigerator for 30 minutes before serving to allow flavors to meld beautifully.
- Use fresh parsley and mint for the best aromatic freshness; dried herbs will not provide the same lift.
- Toss gently when mixing to keep the plant-based feta’s texture intact and appealing.
- Adjust acidity by tweaking lemon juice or adding a bit more vegetarian Worcestershire sauce (natural) to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Mediterranean Orzo Salad, Plant-Based Feta Salad, Vegan Salad, Gluten-Free Salad, Quick Mediterranean Recipe, Healthy Orzo Salad, Summer Salad
