Mediterranean Orzo Salad
Ingredients:
- 300 g (1 1/2 cups) orzo pasta
- 200 g (1 1/3 cups) cherry tomatoes
- 200 g (1) English cucumber
- 55 g (1/2) red onion
- 100 g (1/2 cup) kalamata olives
- 100 g (1/2 cup) vegan feta
- 30 g (1/2 cup) fresh parsley
- 15 g (1/4 cup) fresh mint or basil
- 60 ml (1/4 cup) olive oil
- 30 ml (2 tbsp) lemon juice
- 15 ml (1 tbsp) red wine vinegar
- 3 g (1 clove) garlic
- 0.5 g (1/2 tsp) dried oregano
- Salt and pepper, to taste
Nutrition:
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Rinse the orzo after cooking — cold water stops the cooking and washes away excess starch so the pasta doesn't clump as it cools.
Dice everything to a similar size — keeping the tomatoes, cucumber, and onion roughly the same size makes every bite balanced.
Instructions:
- Cook the orzo. Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente, about 8-9 minutes. Drain and rinse under cold water to stop the cooking and cool completely.
- Make the dressing. Whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper in a small bowl.
- Combine the salad. In a large bowl, combine the cooled orzo, tomatoes, cucumber, red onion, olives, and herbs.
- Dress and toss. Pour the dressing over the salad and toss well to coat.
- Add the feta. Gently fold in the vegan feta, taking care not to break it up too much.
- Chill and serve. Refrigerate for at least 30 minutes to let the flavors meld, or serve immediately at room temperature.
Common Mistakes: Overcooking the orzo — it should be al dente since it will continue to soften slightly as it absorbs the dressing; err on the side of slightly firm.
Storage: Keeps in the fridge for up to 4 days. The flavors deepen overnight, making this a great make-ahead dish.
Swaps: Swap kalamata olives for green olives or capers. Any small pasta shape works if you don't have orzo — try ditalini or small shells.
Tips: Make the dressing ahead and store separately if prepping components in advance. Toss the salad again just before serving since the orzo absorbs the dressing over time.
Orzo — its rice-like shape holds the dressing beautifully and gives the salad a different texture than a typical pasta salad.
Cherry tomatoes and cucumber — add freshness, crunch, and juiciness that balance the richness of the olives and feta.
Kalamata olives — bring a briny, salty depth that's essential to the Mediterranean flavor profile.
Vegan feta — adds a tangy, creamy element that ties the whole salad together.
Lemon juice and red wine vinegar — the double acidity brightens the dressing and keeps the salad from tasting flat.
Mediterranean Orzo Salad
Ingredients:
- 300 g (1 1/2 cups) orzo pasta
- 200 g (1 1/3 cups) cherry tomatoes
- 200 g (1) English cucumber
- 55 g (1/2) red onion
- 100 g (1/2 cup) kalamata olives
- 100 g (1/2 cup) vegan feta
- 30 g (1/2 cup) fresh parsley
- 15 g (1/4 cup) fresh mint or basil
- 60 ml (1/4 cup) olive oil
- 30 ml (2 tbsp) lemon juice
- 15 ml (1 tbsp) red wine vinegar
- 3 g (1 clove) garlic
- 0.5 g (1/2 tsp) dried oregano
- Salt and pepper, to taste
Why These Ingredients:
Orzo — its rice-like shape holds the dressing beautifully and gives the salad a different texture than a typical pasta salad.
Cherry tomatoes and cucumber — add freshness, crunch, and juiciness that balance the richness of the olives and feta.
Kalamata olives — bring a briny, salty depth that's essential to the Mediterranean flavor profile.
Vegan feta — adds a tangy, creamy element that ties the whole salad together.
Lemon juice and red wine vinegar — the double acidity brightens the dressing and keeps the salad from tasting flat.
Prep:
Rinse the orzo after cooking — cold water stops the cooking and washes away excess starch so the pasta doesn't clump as it cools.
Dice everything to a similar size — keeping the tomatoes, cucumber, and onion roughly the same size makes every bite balanced.
Instructions:
- Cook the orzo. Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente, about 8-9 minutes. Drain and rinse under cold water to stop the cooking and cool completely.
- Make the dressing. Whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper in a small bowl.
- Combine the salad. In a large bowl, combine the cooled orzo, tomatoes, cucumber, red onion, olives, and herbs.
- Dress and toss. Pour the dressing over the salad and toss well to coat.
- Add the feta. Gently fold in the vegan feta, taking care not to break it up too much.
- Chill and serve. Refrigerate for at least 30 minutes to let the flavors meld, or serve immediately at room temperature.
