Soy-Free Mediterranean Orzo Pasta Salad
Bright, vibrant, and irresistibly flavorful, this Soy-Free Mediterranean Orzo Pasta Salad is a refreshing twist on classic Mediterranean flavors—perfect for warm-weather gatherings or quick weekday lunches. Packed with wholesome ingredients like tender orzo pasta, juicy cherry tomatoes, crisp cucumbers, crunchy red peppers, tangy Kalamata olives, and creamy feta cheese, this dish bursts with color and texture. The zesty homemade dressing, made from fresh lemon juice, olive oil, garlic, and dried oregano, ties everything together, delivering a delightful balance of citrusy and savory notes. Ready in just 30 minutes (with minimal prep!), this soy-free recipe is ideal as a chilled side dish or a light, satisfying main course. Whether you're hosting a summer barbecue or looking for an easy make-ahead dish, this Mediterranean-inspired pasta salad is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 8 ounces Orzo pasta
- 1.5 cups Cherry tomatoes
- 1 cup Cucumber, diced
- 1 medium Red pepper, diced
- 0.5 cup Red onion, finely chopped
- 0.5 cup Kalamata olives, pitted and sliced
- 0.75 cup Feta cheese, crumbled
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Lemon juice
- 0.25 cup Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil.
Add the orzo pasta and cook according to package instructions until al dente, typically around 8-10 minutes.
While the orzo is cooking, halve the cherry tomatoes, dice the cucumber and red pepper, and finely chop the red onion.
Drain the orzo and rinse it under cold water to stop the cooking process. Transfer the orzo to a large mixing bowl.
Add the prepared cherry tomatoes, cucumber, red pepper, red onion, and Kalamata olives to the orzo.
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper to make the dressing.
Pour the dressing over the orzo mixture and toss to evenly coat all the ingredients.
Gently fold in the crumbled feta cheese and chopped fresh parsley.
Taste and adjust seasoning with additional salt and pepper if needed.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Serve cold or at room temperature as a refreshing side dish or light main course.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 5026 mg | 219% | |
| Total Carbohydrate | 229.1 g | 83% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 28.0 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1223 mg | 94% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2109 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
