Description
This Vegetarian Greek Orzo Pasta Salad is a vibrant and healthy dish filled with crisp vegetables, tender orzo pasta, and creamy plant-based feta cheese, all brought together by a zesty apple cider vinegar dressing. Perfect as a light lunch, picnic meal, or a colorful side dish, this salad combines simplicity, nutrition, and Mediterranean flavors in every refreshing bite.
Ingredients
Scale
Salad Ingredients
- 1 cup Orzo Pasta
- 1 cup Cucumber, chopped into bite-sized pieces
- 1 cup Cherry Tomatoes, halved
- 1/2 cup Kalamata Olives, pitted
- 1/4 cup Red Onion, thinly sliced
- 1/2 cup Plant-Based Feta Cheese, crumbled
- 1/4 cup Fresh Parsley, roughly chopped
Dressing Ingredients
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Apple Cider Vinegar Dressing (natural)
- 1 teaspoon Dried Oregano
- Salt, to taste
- Black Pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and prevent the pasta from sticking together.
- Prepare the Vegetables: While the orzo cooks, chop the cucumber into bite-sized pieces, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the fresh parsley to have all fresh ingredients ready.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar dressing (natural), dried oregano, salt, and black pepper until well combined, forming a zesty and balanced dressing.
- Combine All Ingredients: In a large mixing bowl, add the drained orzo, chopped cucumber, cherry tomatoes, red onion, parsley, Kalamata olives, and crumbled plant-based feta cheese. Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled, garnished with extra parsley, a sprinkle of dried oregano, or a few whole Kalamata olives if desired.
Notes
- Rinse the orzo with cold water after cooking to keep it firm and prevent clumping.
- Chop vegetables uniformly for balanced flavor in every bite.
- Adjust the dressing amounts if you prefer a tangier flavor by adding more apple cider vinegar dressing (natural).
- Use fresh herbs and quality olives for an authentic Mediterranean taste.
- Let the salad rest chilled before serving to enhance the melding of flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Freezing is not recommended as texture and flavor of fresh vegetables and plant-based cheese can change.
- Enjoy the salad cold or at room temperature; avoid reheating directly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Greek orzo salad, vegetarian pasta salad, plant-based feta, Mediterranean salad, healthy pasta salad, orzo recipe, vegetable salad
