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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