Orzo makes the most amazing cold pasta salad and it’s so easy to make! It’s a great side dish to bring to any party or event you have and it’s just as good as leftovers!


  • A full box of orzo pasta
  • 1 beefsteak tomato (or a handful of cherry tomatoes)
  • ½ cucumber
  • ¼ cup of black olives
  • ½ large onion (or 1 small one)
  • ½ cup olive oil
  • Dairy-free feta (If you don’t have this- mozzarella shreds or a mozzarella block that you can shred works!)
  • ⅓ cup red wine vinegar
  • 1 lemon, juiced
  • 1 tsp dijon mustard
  • 2 garlic cloves, minced
  • ½ tsp dried oregano
  • ¼ tsp salt
  • ¼ tsp black pepper


  1. Boil orzo pasta el dente (7-8mins)
  2. Mix your dressing together – olive oil, red wine vinegar, mustard, lemon juice, oregano, garlic, salt and pepper
  3. Dice your vegetables into your desired size – you can choose the amount you would like in your pasta salad (we like a generous amount cut into small pieces)
  4. Drain orzo, running under cold water. Let it chill in the fridge for about 20 minutes
  5. Add in your dressing, stirring gently, followed by adding your veggies
  6. Top with crumbled dairy free feta. **If you don’t have feta, just chop up or grate whichever dairy free cheese you have at home!
  7. Serve and enjoy!

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