Description
Vegetarian Greek Orzo Pasta Salad is a vibrant, flavorful dish featuring fresh vegetables, juicy olives, and creamy plant-based feta. This easy-to-make salad is perfect for quick lunches, side dishes, or gatherings, combining Mediterranean flavors in a refreshing, colorful, and satisfying meal.
Ingredients
Scale
Grains
- 1 cup orzo pasta (use gluten-free orzo for gluten-free option)
Vegetables & Herbs
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley
Plant-Based Cheese
- 1/2 cup plant-based feta (plant-based), crumbled
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon dried oregano (natural)
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil, add the orzo pasta, and cook according to package directions until tender but still firm to the bite. Drain and rinse under cold water to cool and stop the cooking process. Set aside.
- Prepare the Vegetables: While the orzo cooks, wash and dice the cucumber and cherry tomatoes. Thinly slice the red onion and chop the fresh parsley. Ensure the pieces are bite-sized for balanced flavor.
- Mix the Dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, vegetarian Worcestershire sauce (natural), dried oregano (natural), salt, and pepper. This dressing will add zesty tang and herbaceous depth to the salad.
- Combine Everything: In a large mixing bowl, toss the cooled orzo with the prepared vegetables, Kalamata olives, and crumbled plant-based feta (plant-based). Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Garnish with additional fresh parsley or a sprinkle of dried oregano (natural) before serving.
Notes
- Cook orzo al dente to retain texture after chilling.
- Use fresh lemon juice for the best bright flavor.
- Rinse the orzo with cold water after cooking to prevent mushiness.
- Taste and adjust seasoning before chilling to balance salt, pepper, and acidity.
- Let the salad rest in the fridge to allow flavors to develop fully.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegetarian Greek salad, orzo pasta salad, Mediterranean salad, plant-based feta salad, gluten free pasta salad, vegan pasta salad
