Description
This Mediterranean Orzo Pasta Salad is a vibrant, wholesome, and quick-to-prepare meal loaded with crisp vegetables, smoky turkey bacon, and creamy plant-based feta cheese. It combines a perfect balance of textures and flavors to create a fresh, colorful dish ideal for lunches, picnics, or side servings.
Ingredients
Scale
Pasta and Protein
- 1 cup Orzo Pasta
- 4 slices Smoked Turkey Bacon
Vegetables and Herbs
- 1 cup Cucumber, diced
- 1 cup Cherry Tomatoes, halved
- 1/4 cup Kalamata Olives, pitted
- 1/4 cup Red Onion, thinly sliced
- 1/4 cup Fresh Parsley, chopped
Cheese
- 1/2 cup Plant-Based Feta Cheese, crumbled
Dressing
- 3 tablespoons Extra Virgin Olive Oil (natural)
- 2 tablespoons Lemon Juice (natural)
- 1 tablespoon Apple Cider Vinegar (natural)
- 1 teaspoon Vegetarian Worcestershire Sauce (natural)
- 1/2 teaspoon Garlic Powder (natural)
- Salt, to taste
- Black Pepper, to taste
Instructions
- Cook the Orzo Pasta: Bring a large pot of salted water to a boil, add the orzo pasta, and cook until tender but still firm to the bite, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta for salad preparation.
- Prepare the Vegetables and Bacon: While the orzo cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the fresh parsley. Cook the smoked turkey bacon in a skillet over medium heat until crisp. Once cooled, crumble or chop into bite-sized pieces.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, apple cider vinegar, vegetarian Worcestershire sauce, garlic powder, salt, and black pepper. This dressing will add a zesty and tangy flavor to the salad.
- Combine Ingredients: In a large mixing bowl, toss the cooled orzo pasta with all the chopped vegetables, plant-based feta cheese, crumbled smoked turkey bacon, and the dressing. Mix gently to coat everything evenly without crushing the ingredients.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully. Serve chilled or at room temperature for the best taste experience.
Notes
- Cook pasta al dente to avoid mushy texture.
- Rinse the cooked orzo under cold water immediately to stop cooking.
- Use ripe fresh vegetables for the best flavor and texture.
- Adjust seasoning with salt and pepper before chilling.
- This salad is great for meal prep and tastes even better after a few hours refrigerated.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Mediterranean, Orzo, Pasta Salad, Plant-Based Cheese, Turkey Bacon, Quick Lunch, Picnic Salad, Fresh Vegetables
