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Greek Orzo Pasta Salad with Lemon Dressing

Greek Orzo Pasta Salad with Lemon Dressing

  • Author: Marcus
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Greek Orzo Pasta Salad with Lemon Dressing is a refreshing and vibrant Mediterranean-inspired dish featuring tender orzo pasta, crisp fresh vegetables, aromatic herbs, and creamy plant-based feta cheese. Tossed with a bright, zesty lemon dressing enriched with extra virgin olive oil and natural flavorings, it is perfect for a quick lunch, a colorful side, or a wholesome picnic salad that bursts with fresh, balanced flavors.

Ingredients

Scale

Salad Ingredients

  • 1 cup orzo pasta
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, roughly chopped
  • 1/4 cup fresh mint, roughly chopped
  • 1/2 cup plant-based feta cheese, crumbled

Lemon Dressing

  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 garlic clove, minced (natural flavoring)
  • 1 teaspoon vegetarian Worcestershire sauce (natural flavoring)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo pasta for 8 to 10 minutes until tender but still firm to the bite. Drain well and rinse under cold water to stop cooking and cool the pasta for the salad.
  2. Prepare the Vegetables and Herbs: While the orzo cooks, dice the cucumber into small cubes, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the fresh parsley and mint. Set them aside.
  3. Make the Lemon Dressing: In a small bowl, whisk together the freshly squeezed lemon juice, extra virgin olive oil, apple cider vinegar, minced garlic, vegetarian Worcestershire sauce, salt, and freshly ground black pepper until the dressing is emulsified and bright.
  4. Assemble the Salad: In a large bowl, combine the cooked and cooled orzo, prepared vegetables, olives, chopped herbs, and crumbled plant-based feta cheese. Pour the lemon dressing over the mixture and gently toss to coat all ingredients evenly with the zesty dressing.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully. Serve chilled, optionally garnished with extra chopped parsley or mint, a sprinkle of black pepper, and additional plant-based feta crumbles for presentation.

Notes

  • Cook orzo al dente to maintain a pleasant bite and prevent mushiness.
  • Use fresh, ripe vegetables for the best flavor.
  • Add dressing just before serving to avoid sogginess.
  • Adjust the acidity by modifying lemon juice and apple cider vinegar to your preference.
  • Chill the salad for at least 30 minutes for the best flavor melding.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Boiling, Mixing
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Greek Orzo Salad, Lemon Dressing Salad, Mediterranean Pasta Salad, Plant-based Feta Salad, Refreshing Orzo Salad

Find it online: https://tastysoulkitchen.com/greek-orzo-pasta-salad-with-lemon-dressing/