why make this recipe
Vegetarian Greek Orzo Pasta Salad is a delightful dish that brings the fresh flavors of Greece right to your table. It’s perfect for gatherings, picnics, or everyday meals. The combination of tender orzo, crisp vegetables, and creamy feta cheese makes it not only delicious but also nutritious. This salad is easy to prepare, making it a great option for those busy days when you still want to enjoy a tasty and healthy meal.
how to make Vegetarian Greek Orzo Pasta Salad
Ingredients
- 4 tbsp red wine vinegar
- 3 tbsp lemon juice (freshly squeezed for best flavor and aroma)
- 1/4 cup olive oil (I prefer Bertolli Extra Virgin for this)
- 1/2 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp salt
- 1 fl oz olive brine
- 16 oz orzo (I always use Barilla for a perfect al dente texture)
- 1/2 cup kalamata olives (pitted and sliced into 1/4-inch rounds)
- 1/3 cup red onion (finely diced into 1/8-inch pieces)
- 3 cups cucumber (peeled and diced into 1/2-inch cubes)
- 1 pint grape tomatoes
- 1 orange bell pepper
- 1/2 cup feta cheese (crumbled, I like President for extra creaminess)
- 1/4 cup fresh parsley (chopped)
Directions
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While the water comes to a boil, prep all your vegetables. Peel and dice the cucumber into 1/2-inch cubes, halve the grape tomatoes, dice the red onion into fine 1/8-inch pieces, and dice the orange bell pepper into similar-sized pieces. Pit and slice the kalamata olives into 1/4-inch rounds. Chop the fresh parsley and set aside.
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Bring a large pot of salted water to a rolling boil and add the orzo. Cook according to the package directions plus 1 minute to achieve that perfect al dente texture. Once cooked, drain the pasta and rinse it briefly under cool water to stop the cooking process.
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In a large mixing bowl, whisk together the red wine vinegar, fresh lemon juice, olive oil, garlic powder, oregano, salt, and olive brine. Let this mixture rest briefly to allow the dried herbs to release their flavors. Add the diced red onion and sliced kalamata olives to the dressing, letting them soften slightly.
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Add the warm orzo to the dressing, along with the cucumber, tomatoes, and bell pepper. The warmth of the pasta helps it absorb the dressing better. Toss everything together gently but thoroughly.
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Let the salad sit for 5-10 minutes, tossing occasionally, to let the flavors meld together. Just before serving, gently fold in the crumbled feta cheese and fresh chopped parsley to finish off the dish.
how to serve Vegetarian Greek Orzo Pasta Salad
Serve this salad chilled or at room temperature. It makes a great side dish for grilled vegetables, veggie burgers, or any protein of your choice. You can also enjoy it as a main dish by adding some chickpeas for extra protein.
how to store Vegetarian Greek Orzo Pasta Salad
Store any leftovers in an airtight container in the fridge. It will stay fresh for about 3-4 days. If you find the salad is too dry after a day, simply drizzle a little olive oil or extra lemon juice to refresh it.
tips to make Vegetarian Greek Orzo Pasta Salad
- Use high-quality ingredients, especially olive oil and feta cheese, as they greatly enhance the salad’s flavor.
- Chilling the salad for a few hours before serving can help the flavors blend even better.
- If you want added crunch, consider adding some diced bell peppers or even a handful of sunflower seeds.
variation
You can customize this orzo salad by adding other vegetables, such as celery, carrots, or even artichoke hearts. For a bit of spice, a sprinkle of red pepper flakes can also liven things up.
FAQs
Can I use other types of pasta?
Yes, while orzo is traditional for this salad, you can use any small pasta shape that you prefer.
Can I make this salad in advance?
Absolutely! This salad is great for meal prep and can be made a day in advance. Just store it properly in the fridge.
Is it possible to make this salad vegan?
Yes! Simply omit the feta cheese or use a plant-based feta alternative to make it vegan-friendly.
