Mediterranean Orzo Salad
The Mediterranean Orzo Salad is a vibrant and refreshing dish that combines the delightful flavors of orzo pasta with crunchy vegetables, creamy feta cheese, and briny olives. Perfect for summer picnics, family gatherings, or meal prep, this salad is not only quick to make but also bursting with nutrients and colors. With its zesty vinaigrette and fresh ingredients, it’s a guaranteed crowd-pleaser that can be enjoyed as a light lunch or as a side dish alongside your favorite grilled proteins. You’ll love how easy it is to customize this recipe to suit your taste!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 8 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 16 ounces orzo pasta
- 3 cups baby spinach leaves
- 1 ½ cups red bell pepper (chopped)
- 1 cup cucumber (diced)
- ¾ cup red onion (diced)
- 5 ounces Castelvetrano green olives (halved)
- 5 ounces Kalamata olives (halved)
- 7 ounces feta cheese
- ½ cup canola oil
- ¼ cup olive oil
- Juice of 1 lemon
- 1½ teaspoons oregano
- Salt and black pepper to taste
Instructions
- Cook the 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, spinach, bell pepper, cucumber, red onion, olives, and half of the feta.
- In a separate bowl, whisk together canola oil, olive oil, lemon juice, oregano, salt, and pepper to create the vinaigrette.
- Pour the vinaigrette over the salad mixture and gently fold until everything is well coated. Adjust seasoning if needed before adding the remaining feta on top.
- Chill in the refrigerator for at least one hour before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 3g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg