Name: Mediterranean Orzo Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 16 ounces orzo pasta; 3 cups baby spinach leaves (torn into pieces); 1 ½ cups chopped red bell pepper (about one medium pepper); 1 cup diced cucumber (seeded, about one medium cucumber); ¾ cup diced red onion; 5 ounces Castelvetrano green olives (drained and halved); 5 ounces Kalamata olives (pitted, drained, and halved); 7 ounces feta cheese; ½ cup canola oil; ¼ cup olive oil; 1 lemon, juiced; 1 ½ teaspoons dried oregano; 1 teaspoon kosher salt; 1 teaspoon black pepper

Welcome to a delightful culinary journey with our Mediterranean Orzo Salad! This recipe brings together the best of fresh ingredients, offering a colorful, vibrant experience in every bite. The combination of baby spinach, crunchy vegetables, and a blend of flavorful olives sets this dish apart. Not only is it visually appealing, but the Mediterranean Orzo Salad is also a fantastic option for those looking to embrace a healthier lifestyle without sacrificing taste.

This recipe is so versatile that it fits perfectly into any meal plan. Whether you’re meal prepping for the week ahead or looking to impress guests at your next potluck, this salad is guaranteed to be the star of any gathering. The tangy feta and zesty lemon vinaigrette elevate the dish, ensuring that it bursts with flavor. Plus, it can be made ahead of time, making it an ideal choice for busy individuals and families alike.

Why You’ll Love This Mediterranean Orzo Salad

Simple Preparation: This salad requires minimal cooking and offers maximum flavor. Perfect for novice cooks!
Versatile Ingredients: You can easily swap ingredients according to your preference, making it customizable for everyone.
Healthy Choice: Packed with vegetables, this dish provides essential nutrients and is a great option for a balanced diet.
Great for Meal Prep: Prepare it in advance, as it tastes even better after the flavors have mingled overnight.
Crowd-pleaser: This salad is an eye-catching dish that will impress your guests at any gathering.

Preparation Phase & Tools to Use

Before diving into the cooking process, it’s essential to set up your kitchen and gather your tools. Start by collecting a large pot for boiling the orzo pasta and a reliable colander for rinsing it afterward. A large mixing bowl will be required for combining all the fresh ingredients, while a whisk will come in handy for emulsifying the vinaigrette. You’ll also want to have a cutting board and knife ready for chopping the vegetables to ensure they’re in perfect bite-sized pieces. Having all your ingredients prepped and within reach (also known as “mise en place”) will streamline the process and make cooking more enjoyable. It’s the key to a seamless cooking experience!

Ingredients

16 ounces orzo pasta
3 cups baby spinach leaves (torn into pieces)
1 ½ cups chopped red bell pepper (about one medium pepper)
1 cup diced cucumber (seeded, about one medium cucumber)
¾ cup diced red onion
5 ounces Castelvetrano green olives (drained and halved)
5 ounces Kalamata olives (pitted, drained, and halved)
7 ounces feta cheese
½ cup canola oil
¼ cup olive oil
1 lemon, juiced
1 ½ teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon black pepper

Instructions

Step 1: Cook the Orzo

Start by bringing a generous pot of salted water to a rolling boil. Once boiling, add the orzo pasta, stirring occasionally to prevent sticking. Cook the pasta for about 10 minutes or until it reaches an al dente texture—tender yet firm to the bite. Once done, drain the orzo in a colander and rinse thoroughly under cool running water. This step is crucial as it stops the cooking process and cools the pasta, making it perfect for our salad.

Step 2: Prepare the Vegetables and Mix

While the pasta cools, it’s time to prep the veggies! In a large mixing bowl, combine the cooled orzo with your torn baby spinach leaves, chopped red bell pepper, diced cucumber, red onion, and the halved olives. These fresh ingredients not only add color to your dish but also a delightful crunch. Don’t forget to sprinkle half of the crumbled feta over the mixture at this stage, which will create a creamy texture that binds everything together.

Step 3: Make the Vinaigrette

In a separate small bowl, whisk together the canola oil, olive oil, freshly squeezed lemon juice, dried oregano, kosher salt, and black pepper. This vinaigrette is the magic sauce that marries all the ingredients, so make sure to whisk until fully emulsified. Pour this vibrant dressing over your orzo and veggie mix.

Step 4: Taste, Garnish, and Serve

Before serving, taste your salad, and if needed, adjust the seasoning to your liking. Finally, finish off by sprinkling the remaining feta cheese on top. While it’s tempting to dig in right away, allowing the salad to chill in the refrigerator for at least one hour prior to serving enhances the flavors significantly. This dish is designed to be a refreshing, tangy treat that tastes best when the ingredients can meld together.

Variations

Protein: Add grilled chicken, shrimp, or chickpeas for a protein boost.
Vegetables: Replace the red bell pepper with cherry tomatoes, or add in artichoke hearts for extra flavor.
Spices: Experiment by adding a pinch of crushed red pepper flakes for a bit of heat or fresh herbs like basil or parsley for more freshness.

Cooking Notes

Ensure the orzo is cooked al dente to maintain a good texture in the salad.
Rinse the pasta under cold water immediately after draining to prevent it from sticking together.
If making ahead, hold off adding the feta until just before serving to keep it fresh.
The ratio of oils can be adjusted based on your personal taste preferences.

Serving Suggestions

This salad pairs wonderfully with grilled meats, making it perfect for summer barbecues.
Serve it alongside a slice of crusty bread or pita for a satisfying lunch or dinner.

Tips

Make sure your ingredients are fresh for the best flavor.
This salad holds well in the refrigerator for up to three days, making it an excellent make-ahead dish.
Feel free to remove the olives if you’re not a fan—they can easily be omitted or replaced with pickles.
Consider adding nuts for a crunchy texture contrast.

Prep Time, Cook Time, Total Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Nutritional Information

Calories: 420
Protein: 12g
Sodium: 650mg

FAQs

Can I make this salad ahead of time?

Yes! It’s best to let it chill in the fridge for an hour before serving, which enhances the flavors. You can also make it up to three days in advance.

Is there a gluten-free option for orzo?

Yes! You can find gluten-free orzo made from rice or other gluten-free grains in most grocery stores.

Can I add more cheese to this salad?

Absolutely! If you love cheese, feel free to add more feta or substitute with goat cheese for a different twist.

What can I serve with this Mediterranean Orzo Salad?

This salad goes well with grilled proteins like chicken or fish, and it’s also a great side for BBQ meats.

Conclusion

The Mediterranean Orzo Salad is an incredible addition to your meal rotation—colorful, healthy, and satisfyingly delicious. This recipe beautifully balances crunch and creaminess, making it a sure favorite among many. Whether you’re sharing it at a gathering or enjoying it at home, this salad is bound to impress. Don’t hesitate to share your thoughts, modifications, or any add-ons you try in the comments below. We can’t wait to hear how you make this recipe your own. Enjoy!