Whether you serve it as a meal prep lunch or a light dinner, this orzo pasta salad will be a hit! A rainbow of veggies, vegan feta, and chickpeas are tied together with a zippy, garlicky vinaigrette.
Orzo is the rice-like pasta shape that’s perfect for adding to salads. Somehow, it makes a pasta salad a little bit more exciting—and those small grains of pasta are great for soaking up dressing and maintaining a nice balance of textures. (My Herb & Veggie Fregola recipe is also made with tiny pasta!) In this vegan orzo pasta salad, I’ve paired the pasta with Mediterranean-inspired veggies, chickpeas for protein, vegan feta, and a lemony vinaigrette flavored with garlic and oregano. When you have this for lunch, you’ll feel like you’re on a Greek island!
Why This Orzo Pasta Salad Will Become a Fast Favorite
Packed with fresh flavours and textures, this vegan orzo pasta salad is irresistible!
- A super simple pasta salad . This recipe is quick and easy to prepare, making it perfect for busy weeknights or workday lunches. It’s also great for picnics, potlucks, and other get-togethers!
- Balanced textures, flavours, and macros . The combination of vibrant vegetables, hearty chickpeas, and tangy vegan feta makes for a satisfying and balanced meal. Plus you get fiber, protein, carbs, and fat from the dressing, covering all your bases in one dish.
- Easy to customise . You can swap in your favorite veggies or add extras like olives, sun-dried tomatoes, or fresh herbs to make it your own. Even leftover Balsamic Grilled Vegetables would be delicious!
Notes on Ingredients
We keep it fresh and flavourful with lots of veggies in this orzo pasta salad! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Orzo pasta – While you obviously came here to make an orzo salad, if you’re ever in a pinch and want to make this recipe but don’t have orzo on hand, you can swap in quinoa , Israeli couscous, or another small pasta shape.
- Cherry tomatoes – Grape tomatoes also work well.
- Red bell pepper – You can use yellow or orange bell pepper as an alternative, since they have a similar sweet flavour.
- Cucumber – I like to use English cucumber, which has fewer seeds.
- Red onion
- Artichoke hearts
- Chickpeas – For protein to keep you full and satisfied! White beans can be used instead if you prefer them.
- Vegan feta – I use my Tofu Feta Cheese .
- Fresh basil
For the Dressing:
- Extra virgin olive oil
- Lemon juice – Fresh-squeezed is best!
- Red wine vinegar
- Dijon mustard – This enhances the flavour and helps emulsify the dressing.
- Garlic clove
- Dried oregano – If you’re not a fan, you can omit it or add Italian seasoning, which pairs oregano with other herbs so it doesn’t dominate.
- Salt and black pepper
How to Make Orzo Pasta Salad
Below, you’ll find a visual overview of the steps for making this pasta salad.
Cook the orzo.
- Cook the orzo. Boil the orzo in salted water per the package instructions. Drain and rinse with cold water.
- Make the dressing. Whisk the olive oil, lemon juice, vinegar, mustard, garlic, oregano, salt, and pepper in a small bowl.
Combine the ingredients.
- Assemble the salad. Stir together the orzo, cherry tomatoes, cucumber, red bell pepper, red onion, artichoke hearts, vegan feta, chickpeas, and basil in a large bowl.
- Add the dressing. Toss the salad with the dressing and season to taste.
- Chill and serve. Let the orzo pasta salad sit for 15 minutes, then serve.
Tips for Success
- Don’t overcook the orzo. Be sure to cook the orzo until just al dente. The pasta will absorb the dressing and soften further once you add it to the salad.
- Adjust the dressing as needed. I recommend tasting the dressing after whisking it and then again after you’ve added it to the salad. An extra grind of black pepper, a little bit more salt, or a pinch of sugar to balance the acidity can make a big difference!
- Make it ahead of time. This salad tastes even better after the flavours have time to meld. You can even prepare it a few hours in advance or the night before.
Variations
This orzo pasta salad is incredibly versatile! Here are some ideas for switching things up.
- Add some umami favourites . Kalamata olives and sun-dried tomatoes will add rich flavour. Regular black olives would also be delicious!
- Fold in some spinach . Add baby spinach for a boost of greens.
- Put your leftovers to use . Incorporate roasted zucchini, eggplant, or asparagus instead of the fresh veggies for a caramelised flavour. Balsamic Roasted Vegetables would be perfection!
- Give it some crunch . Toasted pine nuts or walnuts will add another layer of texture.
Serving Suggestions
This orzo pasta salad is balanced enough to be a light dinner on its own, but it also works well as a side dish with Marinated Tofu , Crispy Homemade Falafel , or Vegan Chicken Parmesan ! It especially pairs nicely with Mediterranean flavours.
How to Store
Store leftover orzo salad in an airtight container in the fridge for up to 3 days. Be sure to mix well before serving again since the dressing will settle.
More Satisfying Vegan Salads
- Farro Salad
- Fattoush Salad
- Jennifer Aniston Salad
- Vegan Nicoise Salad
- Loaded Potato Salad
Ingredients
- 1 ½ cups dry orzo pasta , 270 g
- 1 cup cherry tomatoes , halved – 150 g
- ½ medium red bell pepper , diced – 100 g
- 1 small small cucumber , diced – 120 g
- ¼ red onion , finely chopped – 40 g
- 1 cup artichoke hearts , quartered – 140 g
- 1 can chickpeas , 14 ounces, 396 g
- ½ cup vegan feta , crumbled – 80 g
- ¼ cup fresh basil , chopped
For the Dressing:
- 3 tablespoons extra virgin olive oil , 45 ml
- 2 tablespoons lemon juice , 30 ml
- 1 tablespoon red wine vinegar , 15 ml
- 1 teaspoon Dijon mustard , 5 g
- 1 clove garlic , minced – 3 g
- ½ teaspoon dried oregano , 1 g
- ¼ teaspoon salt , or to taste – 1 g
- ¼ teaspoon black pepper , 1 g
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions (about 8 minutes) until al dente.
- Drain the orzo, rinse under cold water to stop the cooking process, and let it cool completely.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Set aside.
- In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, artichoke hearts, vegan feta, chickpeas and chopped basil.
- Pour the dressing over the salad and toss well to combine. Taste and add more salt if needed, depending on the saltiness of the feta cheese used.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Notes
Orzo Pasta Salad
Ingredients
- 1 ½ cups dry orzo pasta 270 g
- 1 cup cherry tomatoes halved - 150 g
- ½ medium red bell pepper diced - 100 g
- 1 small small cucumber diced - 120 g
- ¼ red onion finely chopped - 40 g
- 1 cup artichoke hearts quartered - 140 g
- 1 can chickpeas 14 ounces, 396 g
- ½ cup vegan feta crumbled - 80 g
- ¼ cup fresh basil chopped
For the Dressing:
- 3 tablespoons extra virgin olive oil 45 ml
- 2 tablespoons lemon juice 30 ml
- 1 tablespoon red wine vinegar 15 ml
- 1 teaspoon Dijon mustard 5 g
- 1 clove garlic minced - 3 g
- ½ teaspoon dried oregano 1 g
- ¼ teaspoon salt or to taste - 1 g
- ¼ teaspoon black pepper 1 g
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions (about 8 minutes) until al dente.
- Drain the orzo, rinse under cold water to stop the cooking process, and let it cool completely.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Set aside.
- In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, artichoke hearts, vegan feta, chickpeas and chopped basil.
- Pour the dressing over the salad and toss well to combine. Taste and add more salt if needed, depending on the saltiness of the feta cheese used.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Video
Notes
Nutrition
Orzo Pasta Salad https://jessicainthekitchen.com/orzo-pasta-salad/ April 16, 2025
If you like your cookies chewy and chocolatey, my vegan brownie cookies are for you! These fudgy little bites are easy to make with pantry ingredients.
What happens when you combine Vegan Brownies with Vegan Chocolate Chip Cookies ? You get a fabulous batch of brownie cookies! And the other thing that happens is… you can’t stop eating them. (Consider this your warning!) These cookies are rich and fudgy, without any eggs or dairy. I can’t wait for you to make them because I know you’re going to love them too!
Why These Brownie Cookies Are Totally Swoon-Worthy
I think the pictures say it all—you can practically taste and smell the cookies from the photos alone! Here’s why you should make them ASAP.
- That texture, though . These cookies are fabulously chewy and fudgy on the inside, with a delightful crisp edge. A little flaky sea salt on top adds some crunchy goodness too.
- Cookies for chocolate lovers . The chocolate is the MAIN event here, not an add-in. With chocolate in the dough and chocolate chips, you get that divine flavour in every bite.
- Easy to make . This recipe relies on simple ingredients and the process of making the brownie cookies is easy too.
Notes on Ingredients
These are the ingredients you’ll need to make my decadent brownie cookies! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan dark chocolate – Use a 70% variety for rich flavour.
- Vegan butter – I love using my Vegan Butter .
- Coconut cream – Taken from the top of canned coconut milk. You can use the liquid that’s left in the can to make smoothies. (This Strawberry Mango Smoothie is a favourite!)
- Light brown sugar – This helps make the cookies chewy.
- Vanilla extract
- All-purpose flour – A gluten-free flour blend can be used as an alternative for gluten-free vegan brownie cookies.
- Cocoa powder
- Baking powder
- Sea salt – I like adding some to the dough and using a flaky sea salt to sprinkle on top too.
- Dark chocolate chips – Or you can use chopped dark chocolate from a bar.
How to Make Brownie Cookies
Follow these simple steps for the perfect fudgy brownie cookies.
Melt the chocolate and butter.
- Melt the chocolate. Combine the dark chocolate and vegan butter and melt them in a double-boiler or in the microwave. Let the mixture cool to room temperature.
- Mix the sugar and coconut cream. Whisk the light brown sugar, coconut cream, and vanilla in a bowl until the sugar dissolves and the mixture becomes airy.
Combine wet ingredients.
- Add the chocolate. Whisk the chocolate into the coconut cream mixture.
- Sift and fold. Sift the flour, cocoa powder, baking powder, and salt into the bowl. Add chocolate chips and fold with a spatula to combine.
- Refrigerate. Cover and chill the dough for 20–30 minutes.
Chill the dough, then roll into balls.
- Prepare. Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Shape and bake. Roll 1 ½ tablespoon-sized dough balls and place them on the sheets with 3-inch spacing. Bake for 10–12 minutes, until the edges are set and the centers are soft. Sprinkle with salt flakes.
- Cool. Let the cookies cool completely on the baking sheets, then serve.
Tips for Success
- Don’t overbake. The cookies might look slightly underdone in the center when you take them out, but they will firm up as they cool. This ensures a perfectly chewy texture.
- Chill the dough. Chilling the dough is essential for achieving the right consistency and preventing the cookies from spreading too much during baking.
- Use a good chocolate. High-quality chocolate makes a big difference in flavour, so choose a variety you’d enjoy eating on its own. (Yes, that means you should definitely eat some of the chocolate to test it before starting this recipe!)
Variations
There are so many ways to put your own spin on these brownie cookies!
- Add nuts . Fold chopped walnuts, pecans, or almonds with the chocolate chips or instead of them.
- Drizzle on some extra decadence . Once the cookies have cooled, drizzle melted chocolate over the tops.
- Use white chocolate chips . Swap the dark chocolate chips for white chocolate for a little visual contrast.
How to Store
- Room temperature : Store these brownie cookies in an airtight container at room temperature for up to 3 days.
- Freezer : Freeze baked cookies in an airtight container or freezer bag for up to 2 months. You can also freeze the dough for up to 2 months; roll it into balls, freeze them on a parchment-lined baking sheet, then transfer them to an airtight container or freezer bag. You can bake directly from frozen, just adding a few minutes to the original baking time.
More Tasty Vegan Cookies
- Kitchen Sink Cookies
- Peanut Butter Cookies
- Gingersnap Molasses Cookies
- Chai Sugar Cookies
- White Chocolate Macadamia Nut Cookies
Ingredients
- 3.5 ounces vegan dark chocolate , 70%, chopped – 100 g
- ¼ cup vegan butter , 60 g
- 4 tablespoons coconut cream , the thick white part from the top of a refrigerated canned full fat coconut milk – 60 ml , or equal amounts thick vegan yogurt* check notes
- ½ cup light brown sugar , 100 g
- ½ teaspoon vanilla extract , 2.5 g
- 1/2 cup +2 tablespoons all-purpose flour , 80 g (add up to 1 tablespoon more flour if needed)
- 1 tablespoon cocoa powder , 6 g
- ¼ teaspoon baking powder , 1 g
- ¼ teaspoon sea salt , 1.5 g
- 3 tablespoons dark chocolate chips , 30 g
Instructions
- In a heatproof bowl, melt the chopped dark chocolate and vegan butter together over a double boiler or in short intervals in the microwave, stirring until smooth. Let it cool to room temperature; this will take about 10 minutes.
- In a medium mixing bowl, whisk together the light brown sugar, coconut cream, and vanilla extract. The mixture should become airy, and the sugar should dissolve completely. This will take about 2 minutes of whisking.
- Pour the melted chocolate mixture into the bowl and whisk again until well combined.
- Sift the all-purpose flour, cocoa powder, baking powder, and salt into the bowl. Add the chocolate chips right away. Gently fold everything together with a spatula until just combined.
- Cover the dough and refrigerate for about 20–30 minutes to make it easier to handle.
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Scoop out about 1 ½ tablespoons of dough and roll it into balls. Place them on the baking sheet, leaving about 3 inches of space between each for spreading. Bake for 10–12 minutes, until the edges are set but the centers are still soft. Sprinkle with salt flakes while warm.
- Let the cookies rest on the baking sheet until completely cooled. They will be very soft while warm and difficult to move.
Notes
- Room temperature : Store these brownie cookies in an airtight container at room temperature for up to 3 days.
- Make Ahead: You can make these cookies ahead of time in the fridge for up to 2 days of chill time. The dough will get very hard (since the melted chocolate is essentially hardened again) so let it sit at room temperature for about 10 minutes before trying to scoop. I do personally recommend just freezing the cookie into dough balls to avoid having to deal with the hard dough.
- Freezer : Freeze baked cookies in an airtight container or freezer bag for up to 2 months. You can also freeze the dough for up to 2 months; roll it into balls, freeze them on a parchment-lined baking sheet, then transfer them to an airtight container or freezer bag. You can bake directly from frozen, just adding a few minutes to the original baking time.
- *In some cases, coconut cream is super thick on the top of your can of full fat coconut milk. However, in a lot of cases it isn’t and the can will need to be refrigerated first to properly separate the thick creamy fatty part from the milky part. I recommend refrigerating your can for at least an hour up to overnight first to get a nice thick separated part. You can also use thick vegan yogurt instead if you don’t want to have to add any waiting time to making the recipe. The coconut cream will give you the most fudgy texture but the vegan yogurt is very close behind it in texture!
