If you’re looking for a vibrant and delicious dish that’s perfect for any occasion, look no further than this Mediterranean Orzo Salad. It’s a refreshing mix of fresh vegetables, tangy feta cheese, and a zesty vinaigrette, making it a great addition to your meal rotation. Plus, it’s easy to prepare and can be made ahead of time, allowing the flavors to meld beautifully.
Ingredients:
- 16 ounces orzo
- 3 cups baby spinach leaves, gently torn into large pieces
- 1 ½ cups chopped red bell pepper (about one bell pepper)
- 1 cup cucumber, diced and seeded (about one medium cucumber)
- ¾ cup red onion, diced
- 5 ounces Castelvetrano green olives, drained and halved
- 5 ounces Kalamata pitted olives, drained and halved
- 7 ounces feta cheese
- ½ cup canola oil
- ¼ cup olive oil
- 1 lemon, juiced
- 1 ½ teaspoons oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Directions:
- Cook the Orzo: Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool.
- Prepare the Salad: In a large mixing bowl, combine the cooled orzo, baby spinach, red bell pepper, cucumber, red onion, and halved olives. Crumble half of the feta cheese over the pasta mixture.
- Make the Vinaigrette: In a small bowl, whisk together the canola oil, olive oil, lemon juice, oregano, salt, and pepper.
- Dress the Salad: Pour the vinaigrette over the orzo mixture and gently fold to ensure everything is evenly coated. Taste for seasoning and adjust if necessary.
- Chill and Serve: Refrigerate the salad for 1 hour, or overnight, to allow the flavors to meld. Top with the remaining feta cheese before serving.
This salad is best enjoyed within 2-3 days but can be kept in the refrigerator for up to a week.
Quick and Easy Preparation:
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes + chilling time
Nutritional Information:
- Calories: 350 kcal (per serving)
- Servings: 8 servings
Enjoy!
This Mediterranean Orzo Salad is a versatile dish that pairs well with a variety of mains or can be enjoyed on its own. Its bright flavors and colorful presentation make it a crowd-pleaser at any gathering. Try it out and let the vibrant tastes of the Mediterranean transport you to sunnier shores!
Mediterranean Orzo Salad
- Total Time: 25 minutes + chilling time
- Yield: 8 1x
Description
This Mediterranean Orzo Salad is a vibrant, nourishing dish that captures the essence of Mediterranean cuisine with its blend of fresh vegetables, briny olives, and tangy feta cheese, all tossed together with orzo pasta. The colorful presentation not only makes it a visual delight but also showcases the variety of textures and flavors that make Mediterranean food so beloved. The salad is finished with a zesty lemon vinaigrette, enhancing its fresh and lively character.
Ingredients
16 ounces orzo
3 cups baby spinach leaves, gently torn into large pieces
1 ½ cups chopped red bell pepper, about one bell pepper
1 cup cucumber, diced and seeded, about one medium
¾ cup red onion, diced
5 ounces Castelvetrano green olives, drained and halved
5 ounces Kalamata pitted olives, drained and halved
7 ounces feta cheese
½ cup canola oil
¼ cup olive oil
1 lemon, juiced
1 ½ teaspoons oregano
1 teaspoon kosher salt
1 teaspoon black pepper
Instructions
Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool.
In a large mixing bowl, combine the cooled orzo, baby spinach, red bell pepper, cucumber, red onion, and halved olives. Crumble half of the feta cheese over the pasta mixture.
In a small bowl, whisk together the canola oil, olive oil, lemon juice, oregano, salt, and pepper to create the vinaigrette.
Pour the vinaigrette over the orzo mixture and gently fold to ensure everything is evenly coated. Taste for seasoning and adjust if necessary.
Refrigerate for 1 hour, or overnight, to allow the flavors to meld. Top with the remaining feta cheese before serving. This salad is best enjoyed within 2-3 days but can be kept in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 350