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