Vegan Classic Greek Orzo Salad

Total time1 hr

Prep time20 min

Cook time10 min

This crowd-pleasing pasta salad is loaded with crisp English cucumber, juicy halved cherry tomatoes, briny Kalamata olives, and sweet roasted red peppers, all tossed with tender orzo. The dressing is where it really shines: bright lemon juice, red wine vinegar, garlic, and dried oregano whisked with olive oil and a touch of Dijon for a punchy, herby vinaigrette that soaks into every bite of pasta. Fresh parsley and mint add a cool, herbaceous lift that keeps the whole dish tasting light rather than heavy. A short chill in the fridge lets the orzo really drink up that dressing, so the flavors are even better after 30 minutes than they are fresh off the stove. It's an easy make-ahead side or light lunch, and it holds up beautifully for meal prep since it only gets better with time. This one is a genuinely solid pick for a vegan spread, no complicated technique required — just good chopping and a well-shaken jar of dressing.

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Ingredients

6 servings

1 ½ cups orzo
DeLallo Pasta Organic 100% Whole Wheat No. 65 Orzo Bag - 16 Oz DeLallo Pasta No. 65 Orzo Bag - 16 Oz Riceselect Orzo 100% Whole Wheat Jar Gefen Whole Wheat Orzo 8.8oz Garofalo Orzo
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1 tsp salt, plus more for pasta water
1 english cucumber, diced into ½-inch pieces
1 ½ cups cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
½ small red onion, finely diced
½ cup roasted red peppers, drained and chopped
6 oz feta cheese, crumbled
¼ cup fresh parsley, roughly chopped
2 tbsp fresh mint, roughly chopped (optional)

For the dressing

⅓ cup extra-virgin olive oil
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tbsp red wine vinegar
2 tsp dried oregano
1 tsp dijon mustard
1 small garlic clove, finely minced or grated
¼ tsp black pepper

Instructions

1
Bring a large pot of generously salted water to a boil. Add the orzo and cook, stirring occasionally, until just al dente — tender with a slight resistance at the center, about 8–9 minutes. Drain through a colander, rinse briefly under cold water to stop cooking, and spread on a sheet pan or transfer to a large mixing bowl to cool for 5 minutes.
2
While the orzo cooks, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, Dijon mustard, garlic, 1 tsp salt, and black pepper in a small bowl until the dressing is emulsified and uniform.

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