Description
This Mediterranean Orzo Salad is colorful, healthy, and satisfyingly delicious.
Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
Notes
This salad holds well in the refrigerator for up to three days, making it an excellent make-ahead dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
Nutrition
- Calories: 420 kcal
- Sodium: 650 mg
- Protein: 12 g