Lemon Orzo Salad

This vegan orzo salad is packed with fresh and zesty Mediterranean flavors. This makes a delicious light meal or side dish.

This bright and fresh lemon orzo salad is packed with fresh vegetables, orzo pasta, vegan feta cheese, and topped off with an easy homemade red wine vinaigrette.

Ingredients:

• 2 cups of orzo, uncooked
• 1 cup of diced red onion
• 1 cup of cucumber, diced: About 2 mini cucumbers.
• 1 cup of grape tomatoes, diced
• 1 cup of vegan feta cheese: 
• 1/4 cup of fresh basil leaves, chopped
• 1/4 cup of fresh parsley, chopped
• 1 can of chickpeas: About 1 1/2 cups.

Red Wine Lemon Vinaigrette Recipe:

• 2/3 cup of extra-virgin olive oil
• 1/3 cup of red wine vinegar
• 1/4 cup of lemon juice: About 2 large lemons.
• 2 teaspoons of maple syrup: Or agave.
• 1 tablespoon of nutritional yeast
• 1/2 teaspoons of salt
• 1/8 teaspoon of cracked black pepper

How to make Lemon Orzo Pasta Salad

• Begin by finely dicing up 1 cup of red onion, 1 cup of cucumber, 1 cup of grape tomatoes, 1/4 cup of basil, and 1/4 cup of parsley. Trust me, this is the most tedious part and the rest of this recipe is fairly simple!
• Open the can of chickpeas, strain the liquid out, and rinse them with water.

How to cook orzo:

• Then bring a large pot of water to a boil and cook 2 cups of orzo for the amount of time your package states. Normally it should take about 7-8 minutes to fully cook through.
• While the orzo cooks, begin making the salad dressing.

Homemade Red Wine Lemon Vinaigrette Dressing:

• To a medium-size bowl add 2/3 cup of olive oil, 1/3 cup of red wine vinegar, 1/4 cup of lemon juice, 2 teaspoons of maple syrup, 1 tablespoon of nutritional yeast, 1/2 teaspoons of salt, and 1/8 teaspoon of cracked black pepper.

• Strain the cooked orzo, and rinse it with cold water until all pasta has completely cooled down. * Do not skip this step.

• Add the orzo to a large bowl, then add in all the diced vegetables, chickpeas, 1 cup of vegan feta cheese, and all of the dressing. Mix together and enjoy!

How to serve:

Add extra feta cheese on top of your bowl before eating.

I love serving this with some vegan chicken like Gardein vegan Chicken Tenders. This is great on its own or paired with a protein on the side.

How to store the lemon orzo salad:

Keep it in an airtight container in the fridge for up to 3 days. Best enjoyed immediately or the next day.

More easy salad and pasta recipes to enjoy:

• Fall Harvest Salad: Enjoy the autumn season with this delicious Fall Harvest Salad! This festive salad has honey crisp apples, pecans, dried cranberries, pumpkin seeds, and an easy dijon vinaigrette. A perfect side for Thanksgiving! Get the recipe: here.
• Vegan Chickpea Tuna Salad: This Vegan Chickpea Tuna Salad is the best quick lunch on a busy day. It’s easy to make, delicious, and it’s loaded with protein! This chickpea “tuna” is one of my favorite vegan sandwich fillings because it’s so delicious, healthy, and quick. Get the recipe: here.
• One Pot Sun-Dried Tomato Pasta: Throw all the ingredients in a pot and dinner is ready for the entire family! A perfect meal for busy people, and it makes lots of leftovers. This Vegan Sun-Dried Tomato Pasta Pasta is creamy, easy, and it’s quick clean up. Get the recipe: here.

If you give this Lemon Orzo Salad a try, I’d love to see your recreations! Don’t forget to tag me on Instagram @Marias.Munchies + #MariasMunchies!

This orzo salad recipe is perfect for summer barbecues, picnics, and parties! Impress all your friends with this refreshingly flavorful side.

Print