Description
The Mediterranean Orzo Salad is a fresh, flavorful, and light dish combining tender orzo pasta with crunchy vegetables, briny olives, and creamy plant-based feta cheese. Perfect for summer, this vibrant salad offers a perfect balance of textures and tastes, ideal for picnics, potlucks, or quick lunches.
Ingredients
Scale
Salad Ingredients
- 1 cup orzo pasta
- 1 cup cucumbers, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1/2 cup plant-based feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, roughly chopped
Dressing Ingredients
- 2 tablespoons apple cider vinegar (natural)
- 3 tablespoons extra virgin olive oil (natural)
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Orzo. Boil the orzo pasta in salted water for 8-10 minutes until tender and slightly chewy. Drain well and rinse under cold water to stop cooking and cool the pasta.
- Prep the Veggies. While the pasta cooks, chop cucumbers, halve cherry tomatoes, thinly slice red onion, and roughly chop parsley for fresh crunch and flavor.
- Make the Dressing. In a small bowl, whisk together apple cider vinegar (natural), extra virgin olive oil (natural), minced garlic, salt, and black pepper until emulsified.
- Toss Everything Together. In a large bowl, combine the cooled orzo, vegetables, Kalamata olives, and crumbled plant-based feta. Pour the dressing over and toss gently to coat evenly without breaking the feta.
- Chill and Serve. Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature for best taste.
Notes
- Monitor orzo while boiling to avoid it becoming mushy.
- Rinsing orzo with cold water stops cooking and keeps the salad cool.
- Use the freshest vegetables possible for vibrant color and texture.
- Adjust salt and pepper after tossing as olives and feta add natural saltiness.
- Letting the salad chill enhances flavors and satisfaction.
- 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: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Mediterranean, Orzo Salad, Plant-Based, Vegan, Gluten Free, Summer Salad, Light Meal, Quick Recipe
