Vegan Greek Orzo Pasta Salad

Total time45 min

Prep time20 min

Cook time10 min

This bright, herby orzo salad is loaded with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and sweet roasted red peppers, all tossed together in a punchy lemon-oregano dressing. The orzo cooks up tender, then gets a good soak in that dressing so every bite is packed with flavor, not just the toppings. Fresh parsley and mint add a cooling, herbaceous lift that keeps things tasting light even though the salad is hearty enough to be a full meal. It's the kind of make-ahead dish that actually improves as it sits, making it perfect for meal prep or a picnic spread. With its garlicky, citrusy dressing and colorful mix of vegetables, this one comes together easily as a satisfying plant-based option for a vegan table.

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Ingredients

6 servings

For the salad

1 ½ cups orzo pasta
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
1 ½ cups cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
⅓ cup red onion, finely diced
½ cup roasted red peppers, drained and chopped
6 oz feta cheese, crumbled
¼ cup fresh parsley, roughly chopped
3 tbsp fresh mint, roughly chopped (optional)

For the dressing

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

Instructions

1
Bring a large pot of generously salted water to a boil. Add the orzo and cook according to package directions until al dente, tender with a slight resistance at the center, about 8–9 minutes.
2
Drain the orzo in a colander and rinse under cold running water until completely cool. Shake off excess water and transfer to a large mixing bowl.

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