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!
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.