Vegan Orzo Salad with Creamy Avocado Dressing

This vibrant vegan orzo salad is tossed in a luscious avocado-yogurt dill dressing and packed with chickpeas, veggies, and vegan feta. It’s the perfect quick, satisfying, and protein-rich meal or side.

Why You’ll Love This Recipe

• Creamy, herby dressing made from wholesome ingredients

• Full of fresh Mediterranean flavors

• Ready in just 15 minutes

• Perfect for meal prep or quick weeknight meals

• High in fiber, protein, and healthy fats

• Can be served cold or at room temperature

Ingredients

Salad Base:

• 3 cups cooked orzo (regular or whole wheat)

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, finely chopped

• ½ cup vegan feta (like VioLife), crumbled or chopped

• ½ cup sliced olives (black, green, or kalamata)

• 1 small shallot, finely diced

• 1 cup canned chickpeas, drained and rinsed

Creamy Avocado Dill Dressing:

• 1 ripe avocado

• ¼ cup plain vegan yogurt (Culina or Cocojune recommended)

• Juice of 1 lemon (plus zest for more brightness, optional)

• ¼ cup fresh dill, chopped (or 1 tbsp dried dill)

• ⅓ cup olive oil

• ⅓ cup water (add more to thin as needed)

• 1–2 garlic cloves

• 1 tsp salt (adjust to taste)

• ¼ tsp black pepper

Instructions

1. Cook Orzo: Prepare orzo according to package directions. Drain and let cool.

2. Chop Veggies: While the orzo cooks, chop the cucumber, tomatoes, shallot, olives, and vegan feta.

3. Make Dressing: Add avocado, yogurt, lemon juice, dill, olive oil, water, garlic, salt, and pepper to a blender. Blend until completely smooth. Add extra water for a thinner consistency if needed.

4. Combine: In a large bowl, mix orzo with the chopped vegetables, chickpeas, and vegan feta. Pour over the dressing and toss until evenly coated.

5. Serve: Enjoy immediately or refrigerate for up to 2 days. Best served cold or at room temperature.

Servings and Timing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 0 minutes (or time to cook orzo)
Total Time: 15 minutes

Variations & Substitutions

• Chickpeas: Sub with white beans (cannellini, navy, or great northern)

• Orzo: Use Israeli couscous, small pasta shapes, or gluten-free pasta

• Vegan feta: Try vegan parmesan or skip entirely

• Tomatoes: Replace with sun-dried tomatoes for a richer taste

• Greens: Serve over arugula, baby spinach, or kale for extra nutrients

Storage Tips

• Refrigerator: Store in an airtight container for up to 2 days if fully mixed.

• For Meal Prep: Keep the dressing and salad separate and combine before serving (lasts up to 4 days).

• Freezer: Not recommended for freezing.

FAQs

Can I use gluten-free pasta?
Yes! Use a gluten-free orzo or any small gluten-free pasta for a similar result.

What does vegan feta taste like?
It’s tangy, salty, and crumbly—just like dairy feta. Brands like VioLife are very close in flavor and texture.

How can I make this oil-free?
Replace the olive oil in the dressing with more yogurt or a splash of water. The avocado already provides healthy fats and creaminess.

What protein can I use instead of chickpeas?
Try lentils, tofu, tempeh, or even edamame for a twist.

Is this good for picnics or potlucks?
Absolutely! It travels well and can be served cold, making it ideal for gatherings.

Conclusion

This vegan orzo salad with creamy avocado dressing is a simple yet flavorful recipe that checks all the boxes for a quick meal or colorful side. It’s healthy, satisfying, and easy to customize, making it a favorite for busy days or meal prep.