Description
The Vegetarian Greek Orzo Pasta Salad is a refreshing and vibrant Mediterranean-inspired dish packed with crisp cucumbers, juicy cherry tomatoes, Kalamata olives, plant-based feta cheese, fresh herbs, and a tangy lemon dressing. Easy to prepare and versatile, this salad is perfect as a light lunch, side dish, or make-ahead meal that will brighten any dining experience.
Ingredients
Scale
Main 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
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh oregano, finely chopped
Dressing
- 3 tablespoons lemon juice (natural)
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Orzo: Begin by boiling a pot of salted water and cooking the orzo pasta until just tender. Once done, drain and set aside to cool completely, ensuring the salad isn’t soggy.
- Prepare the Vegetables: While the pasta cools, chop the cucumbers, halve the cherry tomatoes, slice the red onion thinly, and finely chop the fresh parsley and oregano. This prep brings freshness and vibrant color to your salad.
- Make the Dressing: Whisk together the lemon juice (natural), olive oil, minced garlic, vegetarian Worcestershire sauce (natural), salt, and pepper in a small bowl. This simple dressing packs a flavorful punch and ties the whole dish together.
- Combine All Ingredients: In a large mixing bowl, toss the cooled orzo, prepared vegetables, Kalamata olives, and crumbled plant-based feta cheese. Pour the dressing over the top and mix everything gently but thoroughly, coating every ingredient.
- Chill and Serve: Let the salad chill in the fridge for at least 30 minutes before serving to allow the flavors to meld beautifully. Give it a final stir and garnish if desired.
Notes
- Avoid overcooking the orzo to keep a slightly firm texture that contrasts well with fresh veggies.
- Adjust lemon juice and vegetarian Worcestershire sauce (natural) gradually to find the perfect tang and umami balance.
- Allow the salad to rest in the refrigerator so the dressing can soak into the orzo and veggies for best flavor.
- Use fresh parsley and oregano for the most aromatic and vibrant salad.
- Mix gently to prevent the plant-based feta cheese from crumbling too much.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Greek salad, orzo pasta salad, vegetarian, Mediterranean, plant-based feta, fresh herbs, lemon dressing
