Cooked orzo pasta is tossed with cucumbers, cherry tomatoes, olives, pine nuts, herbs, and feta for a filling summer picnic salad. This gluten free and vegan salad is perfect for picnics or enjoying at home!
Happy June! I wanted the first recipe I shared this month to be the epitome of summer eats: simple, satisfying, and just as good in the comfort of your air conditioned home as it is on a sunny picnic. There’s nothing that fits the bill more than this summer picnic salad. And, it just so happens to be one of the first recipes I shot for my Summer Harvest eBook that I released last year! I’m sharing it in honor of the arrival of summer and the reissue of my eBook, Summer Harvest: 20 Plant-Based Recipes to Enjoy Throughout the Summer Season. (update: this ebook is no longer available but if you really want a copy, please reach out to me and I’ll see what I can do!)
Summer Harvest features 20 plant-based recipes in addition to a summer produce storage guide and sample menus for summertime gatherings. Each recipe is made with seasonal summer produce and meets at least one of the following criteria: (1) requires 10 ingredients or less (2) is ready in 30 minutes or less (3) does not require the use of your oven. Consider this summer picnic salad a taste of what you can expect from this digital cookbook. (update: this ebook is no longer available but if you really want a copy, please reach out to me and I’ll see what I can do!)
Summer Picnic Salad
One of my go-to summer meals is to make a giant salad with either a grain or pasta in the mix. That way, mealtime is as simple as putting some stuff in a bowl and eating it cold. Which to be honest, is sometimes all I can muster in the dead of summer! This version combines cooked orzo pasta with cucumbers, tomatoes, olives, pine nuts, and feta for a flavorful and simple salad that can be enjoyed cold or at room temperature. This salad also travels really well for all of your summer adventures whether they be picnics, road trips, or anything in between!
Why You Should Make this Recipe
- The combination of tomatoes and cucumbers give it that beautiful fresh flavor that we crave during the summer months!
- It travels well making it the perfect addition to a summer picnic, potluck, or road trip.
- It’s filling without feeling too heavy.
- Eat it cold or at room temperature (there’s no need to re-heat leftovers!).
Ingredients Needed
- Orzo pasta — this forms the base of your salad. If you need your salad to be gluten free and aren’t able to find a gluten free orzo, feel free to use a different smaller sized gluten free pasta.
- Cucumber — this adds a lovely and refreshing crunch to the salad.
- Cherry Tomatoes — add sweetness and tanginess to the salad along with their summery flavor.
- Lemon Zest and Juice — add brightness and act like a dressing along with the olive oil.
- Chives or Scallions — lend a subtle onion flavor pairs well with with tomatoes and cucumbers.
- Olive Oil — moistens the salad and helps carry flavors.
- Sea Salt — seasons the salad and brings out the flavors of the cucumbers and tomatoes.
- Kalamata Olives — lend their characteristic fruity flavor and salty bite to the salad.
- Vegan or Regular Feta Cheese — adds a tangy and savory flavor to the salad along with a bit of richness.
- Toasted Pine Nuts — provide nuttiness and crunch.
Summer Picnic Salad
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
Cooked orzo pasta is tossed with cucumbers, cherry tomatoes, olives, pine nuts, herbs, and feta for a filling summer picnic salad. This gluten free and vegan salad is perfect for picnics or enjoying at home!
Ingredients
- 8 ounces (by weight) uncooked orzo pasta
- 1 slicing cucumber, about 8–9 inches long
- 1 pint cherry tomatoes
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/4 cup finely chopped chives or scallions
- 2 tablespoons extra virgin olive oil
- about 1/2 teaspoon sea salt
- 1/4 cup finely chopped kalamata olives
- 3/4 cup crumbled vegan or regular feta cheese
- 1/3 cup toasted pine nuts
Instructions
Cook the orzo pasta according to the package instructions. Drain it, rinse it with cool water, then allow it to drain and cool down in the colander for at least 10 minutes.
While the orzo is cooling, prepare your vegetables. Slice the cucumber in half lengthwise, then use a spoon to scoop out and discard the seeds/pulp in the center. Cut each of the halves lengthwise once more. Then, chop the cucumbers into bite-sized pieces. Cut your cherry tomatoes in half or into quarters depending on their size.
Add the orzo to a large bowl along with prepared vegetables, lemon zest, lemon juice, chopped chives, olive oil, sea salt, olives, feta, and pine nuts. Toss several times to mix.
You can enjoy this salad chilled or at room temperature. Leftovers are best enjoyed within 5 days. Makes 4-6 servings.
Notes
- The taste of the salad improves the older it is so it works perfectly for leftovers.
- If you want to make it gluten free and can’t find a suitable orzo, feel free to use any smaller gluten free pasta variety you like.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: salad
