Description
Mediterranean Orzo Pasta Salad is a vibrant and refreshing dish combining orzo pasta with crisp vegetables, fresh herbs, and a zesty dressing. Bursting with Mediterranean flavors, this light yet satisfying salad is perfect as a side or main course and can be easily customized to suit your taste and dietary preferences.
Ingredients
Scale
Salad Ingredients
- 1 cup orzo pasta
- 1 medium cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, roughly chopped
- 2 tablespoons fresh mint, roughly chopped
- 1/2 cup plant-based feta, crumbled
Dressing Ingredients
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil (natural)
- 1 tablespoon vegetarian Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook until al dente, about 8 to 10 minutes. Drain the orzo and rinse with cold water to stop the cooking process and cool the pasta quickly for the salad.
- Prepare the vegetables and herbs: While the orzo cooks, chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the parsley and mint. Set these aside to combine later.
- Make the dressing: In a small bowl, whisk together fresh lemon juice, olive oil (natural), vegetarian Worcestershire sauce, apple cider vinegar, minced garlic (natural), salt, and pepper. This dressing will bring a zesty and savory punch to the whole salad.
- Combine all ingredients: In a large mixing bowl, add the cooled orzo, prepared vegetables, herbs, and olives. Pour the dressing over the top and toss until everything is evenly coated. Finish by gently folding in the crumbled plant-based feta.
- Chill and serve: Let the salad chill in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully and delivers the freshest taste.
Notes
- Cook pasta al dente to avoid mushiness in the salad.
- Rinse the orzo with cold water to stop cooking and prevent sticking.
- Use fresh parsley and mint to enhance the salad with bright, clean flavors.
- Adjust lemon juice and olive oil proportions to achieve the perfect dressing consistency.
- Chill the salad to allow the flavors to develop fully before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Mediterranean, Orzo Pasta Salad, Fresh, Quick, Vegetarian, Light, Herb Salad
