Vegan Greek Orzo Salad

5 from 3 votes

This vegan Greek orzo salad is a sure-fire hit for summer cookouts! With tender pasta, cherry tomatoes, Kalamata olives, tofu feta and cucumber in a zesty vegan Greek vinaigrette, this salad makes a scrumptious side dish that also works great as a light summer main.

Prep Time20

Cook Time10

Cooling time30

Total Time30

Course: Side Dish

Cuisine: American, Greek

Servings:

Calories: 344kcal

Author: Alissa Saenz

Ingredients

For the Dressing

¼ cup olive oil
¼ cup red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon organic granulated sugar
¼ teaspoon salt

For the Salad

1 ½ cups dried orzo pasta
Dash olive oil
½ medium red onion, coarsely chopped (about ⅔ cup)
1 cup Kalamata olives
1 medium cucumber, chopped (about 2 cups)
1 ½ cups grape or cherry tomatoes, halved
¼ cup chopped fresh parsley
Salt and pepper to taste
1 batch tofu feta cheese

Instructions

Whisk all of the dressing ingredients together in a small jar or bowl. Set it aside.
Bring a medium pot of salted water to a boil. Add the orzo and cook it according to the package directions.
Drain the pasta into a colander, return it to the pot, and toss with a dash of olive oil to prevent sticking. Allow it to cool.
While the pasta cools, place the red onion into a small bowl and cover it with cold water. Allow it to sit for 10 minutes, then drain the water. (This will remove some of the onion's bite.)
When the pasta is cool transfer it to a large bowl. Add the onion, olives, cucumber, tomato, parsley and tofu feta. Pour the dressing over the ingredients and toss to coat.
Season with salt and pepper to taste. Serve.

Nutrition