Orzo Pasta Salad
This Orzo Pasta Salad is super dang delicious, loaded with fresh veggies and herbs, and ready in the time it takes to boil pasta!
I know there’s no shortage of recipes like this on the internet, but I’ve been making this for my wife and she has been saying I need to post this one. And who am I to say no to her!? She’s always right!
The good news is this is also super quick and easy to make, and it’s great for leftovers. In fact, she’s been eating it for lunch this whole week!
ingredients for Orzo Pasta Salad
There’s a lot of variations of this, and you can totally customize it to your heart’s content! Here’s what I like to use!
- Bell Pepper – You can use red or green, or both!
- Cucumber – I recommend scooping out all the seeds to keep the pasta salad from getting too watery.
- Red Onion – Could also use shallots or Pickled Red Onions.
- Kalamata Olives – the classic, but use any kind of olives you got!
- Garlic – or Garlic Powder!
- Sun Dried Tomatoes or Cherry Tomatoes – I’ve tried this out with both, and I think my wife is right about the Sun Dried Tomatoes. It’s got more umami to it, but Cherry Tomatoes lend a fresher note, so do what you like!
- Chopped Spinach – optional but nice to have!
- Fresh or Dried Dill and Basil – I tried out both fresh and dried and they both work great.
- Vegan Feta – The Follow Your Heart Crumbles or cubing up some of the Violife Feta is what I’ve been doing.
- Olive Oil, Red Wine Vinegar, Lemon Juice, Dried Oregano – This will be our dressing!
how to make Orzo Pasta Salad
This couldn’t be easier, just prep all the veggies and cook your pasta. Then toss together with the dressing and you’re done!
You can totally add some chickpeas, or maybe some Vegan Souvlaki for some protein!
storage
Store in an airtight container in the fridge for up to 4 days.
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Orzo Pasta Salad
Ingredients
- 8 oz. Dried Orzo Pasta
- 1/2 cup Diced Bell Pepper
- 3/4 cup Diced Cucumber
- 1/2 cup Diced Red Onion
- 1/2 cup Diced Kalamata Olives
- 2 cloves Minced Garlic (or 1/2 tsp Garlic Powder)
- 1/2 cup Chopped Sun Dried Tomatoes OR 1 cup (150g) halved Cherry Tomatoes
- 1/2 cup Chopped Spinach
- 2 Tbsp Chopped Fresh Dill (or 2 tsp Dried)
- 2 Tbsp Chopped Fresh Basil (or 2 tsp Dried)
- 1/2 cup Vegan Feta (Cubed or Crumbled)
Dressing
- 1/4 cup Olive Oil
- 1 Tbsp Red Wine Vinegar
- 2 Tbsp Lemon Juice
- 1 tsp Dried Oregano
Instructions
- Cook Pasta to package instructions. Drain and cool under cold running water. Set aside.
- Combine everything else in a large bowl. Then combine the cooked pasta.
- Taste and adjust for seasoning!
- Store in the fridge for 3 – 4 days and enjoy!
