Description
A light, fresh, and zesty pasta salad packed with colorful veggies and delicious flavors, perfect for summer gatherings.
Ingredients
Scale
- 1 cup uncooked orzo
- 2 oz baby spinach
- ⅓ cup sliced black olives (pitted)
- 2 tablespoons balsamic vinegar
- 10 oz cherry tomatoes (halved, red and yellow)
- ¼ teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- ⅓ cup sliced green olives (e.g., Castelvetrano)
- 4 oz crumbled feta cheese
- ½ teaspoon dried oregano or Italian seasoning
- 2 medium cucumbers (quartered)
- ¼ cup extra virgin olive oil
- Black pepper to taste
Instructions
- Bring a pot of water to a rolling boil and add uncooked orzo. Cook for about 10 minutes until al dente.
- Drain the orzo and rinse under cold water.
- In a jar or bowl, combine olive oil, lemon juice, balsamic vinegar, Dijon mustard, and seasoning. Shake or whisk until emulsified.
- In a large bowl, toss cherry tomatoes, cucumbers, and olives. Pour dressing over and toss gently.
- Add orzo, spinach, and feta to the bowl, folding gently to combine.
- Let sit for a few minutes to allow flavors to meld before serving.
Notes
For best flavor, let the salad chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
Nutrition
- Calories: 320 kcal
- Sodium: 360 mg
- Protein: 9 g