Description
This Greek Orzo Pasta Salad with Lemon Dressing is a vibrant and refreshing dish featuring tender orzo pasta, crisp cucumbers, juicy cherry tomatoes, kalamata olives, and fresh herbs tossed in a zesty lemon dressing. Perfect as a light main or a stunning side dish, it combines bright citrus flavors with plant-based feta cheese for a delicious, colorful, and textural salad that is easy to prepare and adaptable to your preferences.
Ingredients
Scale
Salad Ingredients
- 1 1/2 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 cup kalamata olives, pitted and halved
- 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 cheese, crumbled
Lemon Dressing
- 1/4 cup fresh lemon juice (natural)
- 1/4 cup extra virgin olive oil (natural)
- 1 tablespoon apple cider vinegar
- 1 garlic clove, minced (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Orzo: Boil the orzo pasta in salted water according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
- Prepare the Vegetables and Herbs: While the orzo cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and roughly chop the fresh parsley and mint to create a colorful and textured mix.
- Make the Lemon Dressing: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, apple cider vinegar, minced garlic, salt, and pepper until emulsified and well combined.
- Combine All Ingredients: In a large mixing bowl, add the cooled orzo, prepared vegetables, kalamata olives, and fresh herbs. Pour the lemon dressing over the salad and toss gently to coat everything evenly. Finally, crumble the plant-based feta cheese on top and mix lightly.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld and the orzo to absorb the dressing. Serve chilled or at room temperature for a bright, refreshing meal.
Notes
- Cook orzo perfectly to retain a firm, slightly chewy texture that holds well in the salad.
- Use freshly squeezed lemon juice for the most vibrant and natural dressing flavor.
- Chill the salad before serving to help develop the flavors fully.
- Adjust salt gradually since olives and plant-based feta are naturally salty.
- Add herbs just before serving to keep their color and flavor bright.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Greek orzo pasta salad, lemon dressing, plant-based feta, refreshing salad, gluten free, vegan salad, easy pasta salad
