Imagine a vibrant, refreshing dish that transports you straight to the sun-drenched shores of Greece, without a single animal product in sight! This Vegan Greek Orzo Salad is not just a recipe; it's a culinary journey that promises to tantalize your senses, packed with fresh vegetables, zesty dressing, and a burst of Mediterranean flavors that will make you forget you're eating a plant-based meal. Whether you're a committed vegan, a health enthusiast, or simply someone who loves delicious food, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, diced
- 1/4 cup olives, sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of orzo pasta, 1 cup of halved cherry tomatoes, 1 diced cucumber, 1/4 cup of diced red onion, 1/4 cup of sliced olives, 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, and salt and pepper to taste.
- In a medium-sized pot, bring water to a boil. Once boiling, add a pinch of salt and then add the orzo pasta. Cook according to the package instructions, usually about 8-10 minutes, until al dente.
- While the orzo is cooking, prepare the vegetables. Rinse the cherry tomatoes and cut them in half. Peel the cucumber, slice it in half lengthwise, scoop out the seeds if desired, and then dice it into small pieces. Dice the red onion finely, and slice the olives.
- Once the orzo is cooked, drain it in a colander and rinse it under cold water to stop the cooking process and cool it down. Allow the orzo to drain completely.
- In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced cucumber, diced red onion, and sliced olives. Gently toss the ingredients together to mix them evenly.
- In a small bowl, whisk together the olive oil and red wine vinegar. Season with salt and pepper to taste. Adjust the seasoning as needed.
- Pour the dressing over the orzo salad and toss gently to coat all the ingredients evenly with the dressing.
- Let the salad sit for about 5-10 minutes to allow the flavors to meld together. This can be served immediately or chilled in the refrigerator for a refreshing option.
- Before serving, give the salad a final toss and adjust the seasoning with more salt and pepper if necessary. Enjoy your Vegan Greek Orzo Salad as a light meal or a side dish!
Tips
- Pasta Perfection: Cook your orzo al dente to ensure it maintains a slight bite and doesn't become mushy. Rinsing with cold water stops the cooking process and helps keep the pasta firm.
- Veggie Freshness: Use the ripest, most colorful cherry tomatoes and crisp cucumbers for maximum flavor and texture. Consider cutting vegetables to similar sizes for a beautiful presentation.
- Flavor Infusion: Let the salad sit for 10-15 minutes after dressing to allow the ingredients to marinate and develop deeper, more complex flavors.
- Make-Ahead Magic: This salad tastes even better the next day, so it's perfect for meal prep or potlucks. Store in an airtight container in the refrigerator.
- Customize Your Creation: Feel free to add extra herbs like fresh basil or oregano, or include some vegan feta cheese alternative for an extra Mediterranean touch!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
