Easy Mediterranean Orzo Salad

Name: Easy Mediterranean Orzo Salad
Prep time: 20 min
Cook time: 10 min
Total time: 35 min
Yield: 6 serving
Ingredients: 1 cup uncooked whole wheat or regular orzo pasta; 4 ounces fresh baby spinach; ⅓ cup sun-dried tomatoes; 1 cup diced cucumber; 10 kalamata olives; ½ cup cannellini beans or other white bean; ¾ teaspoon dried oregano; Sea salt and black pepper; ½ cup crumbled Feta cheese; ¼ cup balsamic vinegar; 1 ½ Tablespoons maple syrup; 1 teaspoon Dijon mustard; 1 clove garlic; ½ teaspoon sea salt; 3 Tablespoon olive oil

User Reviews

4.6

51 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
6
Calories
255 kcal
Course
Salad
Cuisine
Mediterranean

Easy Mediterranean Orzo Salad

Odette Barnes

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This healthy mediterranean orzo salad is loaded with sun-dried tomatoes, cucumber, olives and feta cheese. It's fresh, easy and the perfect make-ahead recipe for a light meal or summer potluck.

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Ingredients

Servings

1 cup uncooked whole wheat or regular orzo pasta
4 ounces fresh baby spinach chopped
⅓ cup sun-dried tomatoes chopped
1 cup diced cucumber
10 kalamata olives pitted and chopped
½ cup cannellini beans or other white bean
¾ teaspoon dried oregano
Sea salt and black pepper to tatste
½ cup crumbled Feta cheese

Balsamic Dressing

¼ cup balsamic vinegar
1 ½ Tablespoons maple syrup
1 teaspoon Dijon mustard
1 clove garlic minced
½ teaspoon sea salt
3 Tablespoon olive oil

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Instructions

Bring a saucepan of water to a boil over high heat. Add orzo and cook according to the package directions until just tender, about 8-10 minutes. Drain, and rinse under cold water until the pasta cools to room temp. Drain well and transfer to a large bowl.
While orzo cooks make the dressing by using a blender or whisk to combine all ingredients.
Add the spinach, tomatoes, cucumber, olives, beans and oregano to the orzo and toss to combine.
Add half of the balsamic dressing and toss again. Taste it and add more dressing if needed. Season with sea salt and black pepper.
Serve at room temperature, sprinkled with feta.

Notes

Follow Your Heart dairy-free feta crumbles
Greek salad dressing
white balsamic vinaigrette
lemon vinaigrette
Storage: Store any leftovers in an airtight container for 3-4 days in the refrigerator.
Dairy-free: Use a vegan feta cheese like the Follow Your Heart dairy-free feta crumbles.
Swap the dressing: I love the balsamic dressing paired with this salad but any dressing would work if you’re in a pinch. Some options: Greek salad dressing, white balsamic vinaigrette or lemon vinaigrette.