Description
Mediterranean Orzo Salad is a vibrant and delicious dish that combines the freshness of seasonal vegetables with tender orzo pasta and tangy feta cheese. This easy-to-make salad can be whipped up in just 30 minutes, making it an ideal choice for meal prep or entertaining guests. The delightful mix of textures and flavors—with juicy tomatoes, crisp cucumbers, and briny olives—creates a refreshing experience in every bite. Perfect as a side dish or as a main course, this Mediterranean Orzo Salad is sure to impress at any gathering or picnic. Enjoy it chilled for the best flavor!
Ingredients
Scale
- 16 ounces orzo
- 3 cups baby spinach leaves
- 1 1/2 cups chopped red bell pepper
- 1 cup diced cucumber
- 3/4 cup diced red onion
- 5 ounces Castelvetrano green olives
- 5 ounces Kalamata olives
- 7 ounces feta cheese
- 1/2 cup canola oil
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 1/2 teaspoons oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Cook orzo in boiling salted water for about 10 minutes until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled orzo with spinach, bell pepper, cucumber, red onion, and both types of olives. Crumble half of the feta on top.
- In a separate bowl, whisk together canola oil, olive oil, lemon juice, oregano, salt, and black pepper. Pour over the salad mixture and gently fold everything together.
- Adjust seasoning to taste and top with remaining feta before refrigerating for at least one hour to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg