Delicious Dairy-Free Greek Orzo Salad Recipe

I recently joined a delightful new club in our Florida community called Girlfriends’ Happy Hour. The premise is simple and charming: the first 100 women to sign up bring an appetizer or dessert, their drink of choice, and spend a few easygoing hours connecting with like-minded women.

Since we avoid dairy, I always contribute something cheese-free—something I can enjoy and that others might fall in love with, too. One particular dish has become a consistent favorite at these type gatherings. At the last event, the bowl was scraped clean and I received so many recipe requests that I decided to type it up and share it here.

Greek Arugula Orzo Pasta Salad
printer friendly link

1 cup orzo (about 8 ounces)

Kosher salt and freshly ground black pepper

1/4 cup freshly squeezed lemon juice, plus extra for serving (2 lemons)

1/4 cup good olive oil

1 can chickpeas or garbanzos, rinsed and drained

1/2 cup 1/4″ dice colored bell peppers, I use the mini red and yellow ones

1/2 cup quartered cherry tomatoes

1/2 cup English cucumbers, mostly peeled, 1/4″ dice

3 tablespoons capers in brine, drained

3 tablespoons minced fresh dill

4 ounces Violife dairy free Greek feta, 1/4″ diced, not crumbled

1/2 cup Kalamata olives, pitted and quartered

If you have pickled artichoke hearts, chopped, they make a great addition

2 cups baby arugula

1/2 lemon, thinly sliced and quartered for serving

Bring 6 cups of water to a boil in a large saucepan and add the orzo and 1 tablespoon salt. Return the water to a boil, lower the heat, and simmer for 8 to 10 minutes, until the orzo is al dente. Drain and transfer to a large bowl.

Meanwhile, whisk together the lemon juice, olive oil, 2 teaspoons salt, and 1 teaspoon black pepper in a 1-cup glass measuring cup.

Pour the vinaigrette over the warm pasta and stir well. Add everything else except the arugula and sliced lemons and combine carefully. I usually let this marinate several hours in the refrigerator.

Just before serving, stir in the arugula, add the sliced lemon, a squeeze of lemon juice, and taste for seasonings. By the time I serve it, it is at room temperature. Works well as a warm salad, too.

It’s easily adaptable to whatever flavors you prefer or whatever vegetables you have on hand. I’m known for skipping the pasta altogether and enjoying it as an afternoon snack!