Greek Orzo Pasta Salad (Easy!)
This easy Greek Orzo Salad features crisp veggies, fresh herbs, briny olives, and a zesty oil-free dressing. It's incredibly flavorful and perfect for summer!
Servings: 8 (1-cup servings)
Ingredients
- 8 oz. orzo pasta (uncooked)
- 1 English/hothouse cucumber
- 1 pint grape tomatoes
- 1/3 cup red onion
- 1/3 cup Kalamata olives
- 1/4 cup fresh parsley
- 1 batch Vegan Greek Dressing
Instructions
- Make the dressing: Make one batch of Vegan Greek Dressing using the tahini option. (You'll have a choice of using hummus or tahini, and I use tahini for this salad.) You can also make the dressing ahead of time and store it in the fridge until ready.
- Cook the orzo: Cook your orzo according to package directions, leaving it al dente (slightly firm, not mushy or overcooked). I boil my orzo in salted water for about 7-8 minutes, stirring occasionally to prevent it from sticking to the bottom.When orzo is cooked, carefully pour it in a large mesh strainer and rinse with cool water to halt the cooking. Then drain it very well.
- Prepare the veggies: While the orzo is cooking, dice the cucumber and slice the grape tomatoes in half. Finely dice the onion. Cut the Kalamata olives in half. Roughly chop the fresh parsley, large stems removed. Place all in a large mixing bowl.
- Assemble: Add the orzo and dressing to the veggies. (Note: This is a fairly heavily-dressed salad, so feel free to use less dressing if desired.) Then gently toss to combine.
- Serve: Either serve this dish immediately at room temperature, or let it chill in the refrigerator first. I find it keeps for about 4 days in an airtight container in the fridge.
Notes
Variations: Add vegan feta crumbles, chickpeas, black olives, green bell pepper, roasted bell pepper, fresh dill or basil, etc.
For gluten-free: Use gluten-free orzo, or swap in another small gluten-free pasta instead.
Yield: Recipe makes about 8 cups salad.
Nutrition Per Serving (Estimate)
Calories: 155 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 2 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 319 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 721 IU | Vitamin C: 16 mg | Calcium: 37 mg | Iron: 1 mg
