This Easy Vegan Orzo & Peach Pasta Salad is made with tender orzo, crisp, fresh vegetables, and a zingy peach-vinegar dressing. It's light, effortless to make, and tossed together in one large bowl with creamy vegan feta, crunchy broccoli, and cool sliced cucumbers for a main dish or side that's as stunning as it is simple—Vegan, dairy-free, nut-free, refined sugar-free, with gluten-free options.
This colorful pasta salad features pillowy orzo tossed with crisp broccoli florets and cool cucumber slices, all bathed in a sweet-and-tangy peach-vinegar dressing, with crumbles of vegan feta scattered throughout. It's a fresh take on a classic vegan pasta salad with a summery flavor, requiring no cooking beyond boiling a pot of pasta.
I am completely obsessed with this salad, and I have a feeling you will be too. What makes it so special is the peach vinegar dressing. It's unlike anything I've put on a pasta salad before, and it pairs so well with the creamy vegan feta and the crunch of the fresh vegetables. I love that this comes together in under 30 minutes with ingredients you can grab from any grocery store, and it only gets better as it sits. If you love easy, fresh salad recipes, you'll also want to check out my other vegan orzo pasta salad or my pizza salad for more inspiration.
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Ingredients To Make This Easy Vegan Orzo & Peach Pasta Salad:
For the Salad:
- Orzo: Orzo is a small, rice-shaped pasta with a wonderfully tender texture when cooked. It soaks up the dressing nicely without getting soggy. Cook it according to package instructions and make sure it's completely cooled before tossing everything together.
- Broccoli: Chopped into small, bite-sized florets, broccoli adds a nice crunch and a pop of deep green color to the salad. I love using it raw here because it holds up so well and keeps the salad from feeling heavy. It's one of my favorite fresh vegetables for no-cook salads, like my chopped broccoli crunch salad.
- Persian Cucumbers: These are sliced and tossed straight into the salad for a cool, crisp contrast against the dressing. Persian cucumbers are sweeter and less watery than regular cucumbers, which means they won't dilute the dressing.
- Vegan Feta: Crumbled over the top, vegan feta adds a salty, creamy richness that ties the whole salad together.
- Fresh Parsley: Minced and folded through the salad, fresh parsley brightens every bite with a clean, herby note.
- Hemp Seeds: A tablespoon of hemp seeds sprinkled through the salad adds a subtle nuttiness, a boost of plant-based protein, and a delicate crunch that I absolutely love.
- Chickpeas: Add the perfect salty protein and fiber boost.
For the Peach Vinegar Dressing:
- Olive Oil: A good-quality extra virgin olive oil makes a real difference in a simple dressing like this.
- Peach Cider Vinegar: This is the ingredient that makes this salad truly special. It has a sweet, fruity brightness that you simply cannot replicate with red wine vinegar or lemon juice alone (though both are great substitutes if you can't find it).
- Garlic Powder: Adds a savory depth to the dressing without any of the sharpness of raw garlic. It blends seamlessly into the vinaigrette and gives it a wonderful backbone.
- Sea Salt: Don't be shy with it; a well-seasoned dressing is the difference between a good salad and a great one.
- Black Pepper: Adds a gentle warmth and a little bite that balances the sweetness of the peach vinegar.
- Onion Powder: Works alongside garlic powder to give the dressing a savory, well-rounded flavor without needing any red onions or fresh aromatics.
See the recipe card for quantities.
How To Make It:
- 1. Cook the Orzo: Cook the orzo according to package instructions until just tender. Drain and cool it down.
- 2. Prep the Vegetables: While the orzo cools, chop the broccoli crown into small, bite-sized florets and slice the Persian cucumbers into thin rounds. Mince the fresh parsley. Having all your fresh vegetables prepped and ready makes the assembly step fast and fun.
- 3. Make the Dressing: In a small bowl, whisk together the olive oil, peach vinegar, garlic powder, sea salt, black pepper, and onion powder until fully combined and emulsified. Taste and adjust. If you want more tang, add a splash more vinegar; if you want it richer, add a little more olive oil.
- 4. Assemble the Salad: In a large bowl, combine the cooled orzo, broccoli florets, sliced cucumbers, crumbled vegan feta, minced parsley, and hemp seeds. Pour the dressing over the top and toss everything together until every piece is evenly coated in that gorgeous peach vinaigrette.
- 5. Taste and Adjust: Give it a final taste and adjust the seasoning as needed. A little extra sea salt, a crack of black pepper, or an extra drizzle of olive oil can make all the difference. This is also the moment to add any extra fresh herbs or a squeeze of lemon juice if you'd like a little more brightness.
- 6. Serve or Chill: Serve immediately or cover and refrigerate for 30-60 minutes before serving for the best flavor. The resting time lets the orzo soak up all that beautiful peach dressing, and the flavors deepen and meld together in the most delicious way.
Top Tips:
- Cool the Orzo Completely Before Assembling: This is the most important step. This keeps the fresh vegetables crisp and makes sure the dressing coats every piece evenly rather than soaking straight in.
- Chop the Broccoli Small: Bite-sized florets are key here. Large florets are awkward to eat in a pasta salad. Small ones tuck in perfectly with the orzo.
- Use Good Olive Oil: Because the dressing is so simple, the quality of the olive oil really comes through. I always use a smooth, fruity extra virgin olive oil for dressings. It makes a noticeable difference in a recipe this simple, similar to my vegan vodka pasta sauce.
- Let It Rest Before Serving: If you have 30-60 minutes before you need to serve this, use them. The salad is good immediately, but it's genuinely great after a rest in the refrigerator. The orzo soaks up the peach vinegar, the vegan feta softens slightly, and everything becomes more cohesive and flavorful.
Variations And Substitutions:
- Swap the Peach Vinegar: If you can't find peach vinegar, red wine vinegar is the closest substitute and works beautifully. A mix of lemon juice and a tiny splash of maple syrup can also replicate that sweet-tangy balance. But I prefer the peach vinegar whenever I can get it. There's really nothing else quite like it in a summer salad!
- Add Bell Peppers or Red Peppers: Diced bell peppers (yellow, orange, or red peppers) add a sweet crunch and a gorgeous pop of color. I love adding them in the summer when they're at their peak of freshness. That's when I also make my bell pepper juice.
- Add Red Onions: Thinly sliced red onions add a beautiful sharpness and a pop of color that contrasts wonderfully with the pale orzo. If raw red onion is too sharp for your taste, soak the slices in cold water for 10 minutes first to mellow the bite.
- Make It Gluten-Free: Simply swap the orzo for a certified gluten-free pasta in a similar small shape. The texture is slightly different, but the salad is just as delicious.
- Make It a Heartier Main Dish: To make this a more filling main dish, add a can of white beans or a handful of toasted pine nuts for extra plant-based protein and substance. You could also serve it alongside my vegan avocado toast.
Storage:
- Refrigeration: Store the pasta salad in an airtight container in the refrigerator for up to 3-4 days.
- Best Texture: The orzo will absorb more of the dressing as it sits, so if it seems a little dry when you pull it from the fridge, simply drizzle over a little more olive oil and a splash of peach vinegar (or lemon juice) and toss to refresh it before serving.
Equipment Needed:
- Large Pot: For cooking the orzo according to package instructions until perfectly tender.
- Large Bowl: For combining all the salad ingredients and tossing everything together in the dressing.
- Small Bowl: For whisking together the peach vinegar dressing until smooth and emulsified.
- Whisk: For bringing the dressing together quickly and evenly.
- Colander: For draining the orzo before cooling.
Recipe FAQs:
Can I make this pasta salad ahead of time?
Absolutely, and I actually recommend it! It's one of those recipes that tastes even better the next day, once the orzo has had time to fully soak up the peach-vinegar dressing and all the flavors have melded. Make it the night before, keep it covered in an airtight container in the refrigerator, and give it a quick toss and a drizzle of fresh olive oil before serving.
Can I add more protein to this salad?
Definitely! White beans, tofu, or edamame are all great additions that fold in seamlessly without changing the flavors too much. chickpeas and hemp seeds (which are already in the recipe) also add protein.
More Amazing Vegan Salads to Try Next:
Looking for other recipes like this? Try these:
If you try this Vegan Orzo And Peach Pasta Salad Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Easy Vegan Orzo & Peach Pasta Salad
This Easy Vegan Orzo & Peach Pasta Salad is made with tender orzo, crisp, fresh vegetables, and a zingy peach-vinegar dressing. It's light, effortless to make, and tossed together in one large bowl with creamy vegan feta, crunchy broccoli, and cool sliced cucumbers for a main dish or side that's as stunning as it is simple-Vegan, dairy-free, nut-free, refined sugar-free, with gluten-free options.
Equipment
Ingredients
- 1 package orzo cooked and cooled
- 1 broccoli crown chopped into small florets
- 2 Persian cucumbers sliced
- 1 block vegan feta crumbled
- 1 can chickpeas
- 1 tablespoon fresh parsley minced
- 1 tablespoon hemp seeds
- ⅓ cup olive oil
- 3 tablespoons peach vinegar
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
Instructions
- Cook the orzo according to package instructions. Drain and let cool completely.
- While the orzo cools, chop the broccoli into small bite-sized florets and slice the cucumbers.
- In a small bowl, whisk together the olive oil, peach vinegar, garlic powder, sea salt, black pepper, and onion powder.
- In a large bowl, combine the cooled orzo, broccoli, cucumbers, strained and rinsed chickpeas, vegan feta, parsley, and hemp seeds.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Taste and adjust seasoning if needed.
- Serve immediately or chill for 30-60 minutes for best flavor.
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