Easy Mediterranean Orzo Salad
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
6
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Calories
255 kcal
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Course
Salad
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Cuisine
Mediterranean
Easy Mediterranean Orzo Salad
Description
Easy Mediterranean Orzo Salad features whole wheat or regular orzo cooked until just tender then cooled. It's combined with fresh spinach, diced cucumber, kalamata olives, sun-dried tomatoes, and cannellini beans for texture and flavor balance. Dried oregano adds herbal warmth, and crumbled feta cheese provides a creamy, tangy finish. The dressing mixes balsamic vinegar, maple syrup, Dijon mustard, garlic, and olive oil for a tangy-sweet complement.
The salad is tossed with half the dressing initially, and more is added to taste, allowing for balanced seasoning with salt and pepper. This makes a refreshing, hearty salad with varied textures from soft beans and pasta to crunchy vegetables and olives, with salty feta and a bright balsamic glaze.
It's ideal as a side dish alongside grilled proteins or as a vegetarian main, served room temperature to maintain orzo's texture and fresh vegetable crunch.
Leftovers store well in an airtight container in the refrigerator for 3-4 days. The dressing can be substituted with Greek, white balsamic, or lemon vinaigrette if desired. For a dairy-free option, vegan feta works well while keeping the core salad components intact.
Ingredients
- 1 cup orzo pasta uncooked, whole wheat or regular
- 4 ounces spinach chopped, fresh baby
- ⅓ cup sun-dried tomatoes chopped
- 1 cup cucumber diced
- 10 kalamata olives pitted and chopped
- ½ cup cannellini beans or other white bean
- ¾ teaspoon oregano dried
- salt to tatste, sea salt
- black pepper to tatste, sea salt
- ½ cup feta cheese crumbled
Balsamic Dressing
- ¼ cup balsamic vinegar
- 1 ½ Tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- ½ teaspoon salt sea salt
- 3 Tablespoon olive oil
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
- Store leftovers in an airtight container in the fridge for up to 4 days.
- For dairy-free versions, substitute with a vegan feta like Follow Your Heart crumbles.
- Different vinaigrettes can replace the balsamic dressing, including Greek, white balsamic, or lemon vinaigrettes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 255kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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