This Greek Orzo Pasta Salad with crunchy vegetables, kalamata olives, vegan feta, and fresh lemon dressing makes a healthy side dish that’s perfect for meal prep, potlucks, or any barbecue summer parties. Make this simple recipe with any pasta or grains and veggies, you’ll have a delicious salad in under 20 minutes!
Vegan Greek Orzo Pasta Salad
If you haven’t tried Orzo yet, you should definitely try this recipe! Greek orzo salad is just so delicious and you’ll love how quick and easy it can be made vegan. It’s the perfect pasta salad for summer because it goes perfectly with grilled bean burger, vegan meatballs, crispy tofu nuggets, chickpea cevapcici, and more entrees!
Of course, you can also enjoy this salad on its own for a light lunch or dinner. Thanks to vegan tofu feta cheese, it is also packed with protein, so you have all the nutrients you need in this salad for a wholesome meal. Carbs from orzo pasta, protein from tofu, and healthy fats from greek olives. Plus, all the vitamins from the veggies! What is not to love?
Tip: For a soy-free alternative, feel free to add some crispy roasted chickpeas instead of tofu feta!
What is orzo pasta?
But before we start with the recipe, let me first explain to you what is orzo. Well, Orzo is a small type of pasta that is shaped like a large grain of rice. It is easy to cook, versatile, and can be served in the same way as traditional pasta or grains like rice, quinoa, millet, etc.
Can I use another type of pasta?
I really love this fancy type of pasta, however, if you don’t have it on hand, feel free to use macaroni, elbow, spiral, penne, rigatoni, or any pasta you like. Even gnocchi or vegan tortellini or gluten-free grains (see suggestions above) would be delicious. Just get creative!
Can I make orzo salad ahead?
You can cook the orzo up to 2 days ahead, then toss with the dressing to prevent the pasta from sticking and chill, covered. When ready to serve the Greek salad, bring the orzo to room temperature to loosen it up, then add the vegetables, olives, and vegan feta. Once the fresh veggies are added, I recommend serving the Meditteranean salad immediately, otherwise, they tend to make it soggy.
How to make Greek orzo salad
This recipe is so easy to make in under 20 minutes, using simple ingredients! It’s flavorful, refreshing, and can be even made gluten-free by using rice, quinoa, or millet.
Step 1: cook the orzo (or other pasta/grains)
Start by cooking the orzo according to the directions stated on the package. Then transfer to a glass bowl and allow to cool a bit, about 10 minutes, stirring occasionally to prevent it from sticking.
Step 2: Prep the veggies & dressing
In the meantime, prepare the vegetables. Crumble the vegan tofu feta, finely dice the onion and cucumber. Next, cut the tomatoes in halves and slice the kalamata olives. Then chop fresh parsley or other herbs, such as basil. Set aside.
For the lemon dressing mix together olive oil, lemon juice, and garlic in a jar or bowl. Add agave syrup, salt, and pepper to taste but not too much as the tofu feta and olives are quite salty.
Step 3: Assemble the salad
Once the orzo has cooled, add the tofu feta and prepared vegetables. Pour dressing over the salad and toss gently to combine. Serve immediately and store leftovers in the refrigerator. It tastes best on the day of assembling!
This Vegan Greek Orzo Pasta Salad is:
- Quick and easy to make
- Can be made gluten-free (see suggestions above)
- Rich in protein
- Perfect to make ahead
- So delicious
- A great side dish or light main course for the warm weather!
More Salad recipes to try:
If you try this Vegan Greek Orzo Pasta Salad recipe, please leave a comment and rating! And if you take a photo of your healthy meal and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy!
Vegan Greek Orzo SaladAuthor:
Greek Orzo Salad
- 8 oz (225 g) dry orzo pasta or other pasta or gluten-free grains, *see notes
- 1 red onion finely chopped
- 2 cups (300 g) cherry tomatoes halved
- 1 medium cucumber diced, or sub zucchini
- ½ cup (90 g) kalamata olives sliced
- 5.3 oz (150 g) vegan feta crumbled, or sub chickpeas *see notes
- ½ cup (30 g) fresh parsley or basil, chopped
- ⅓ cup (80 ml) olive oil I use the marinade of the tofu feta
- 2-3 tbsp (3 tbsp) fresh lemon juice or vinegar to taste
- 1 (1-2) garlic clove pressed
- 1 tsp agave syrup or to taste
- salt and black pepper to taste
- *Note: See step-by-step photos above!
- Cook the orzo according to directions stated on the package. Then transfer to a glass bowl and allow to cool a bit, about 10 minutes, stirring occasionally to prevent it from sticking.
- In the meantime, prepare the vegetables and make the dressing by mixing together olive oil, lemon juice, and garlic in a jar or bowl. Add agave syrup, salt, and pepper to taste and mix again (I recommend not adding too much salt as the vegan feta and olives are quite salty).
- Once the orzo has cooled, add red onion, cherry tomatoes, cucumber, kalamata olives, vegan feta, and parsley. Pour dressing over the salad and toss gently to combine.
- Serve immediately and store leftovers in the refrigerator.
- Pasta/grains: Use any type of pasta or gluten-free grains, such as rice, millet, or quinoa.
- Soy-free: You can substitute the tofu feta with crispy roasted chickpeas.
- Please read my blog post for further information on storing, serving suggestions, and more!
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