Italian Orzo Salad
User Reviews
5
Italian Orzo Salad
Description
This salad features orzo pasta cooked until tender and cooled with cold water to stop cooking and chill. Fresh spinach is finely chopped, cucumbers diced, red onion diced, cherry tomatoes quartered, and salami either diced or cut into strips to add variety in bite and texture. Feta cheese crumbles incorporate a creamy, salty note while optional olives contribute a briny accent. All ingredients are gently mixed together and coated evenly with Italian dressing.
By chopping the ingredients in different shapes and sizes—for example, salami in strips and tomatoes quartered—the salad offers an appealing mix of textures. Served cold, it suits warm-weather meals or as a side dish at gatherings. The orzo pasta absorbs some of the dressing over time, which may require additional dressing after several days refrigerated.
The salad keeps well in the refrigerator for up to five days, making it suitable for meal prep or entertaining. It’s best enjoyed within this time frame to maintain textural freshness and flavor balance.
Ingredients
- 3 cups orzo cooked
- 1 cup spinach chopped
- 1 English cucumber diced
- ½ cup salami diced
- ½ cup feta cheese crumbled
- ½ cup cherry tomato quartered
- ⅓ - ½ cup Italian dressing
- ¼ - ⅓ cup red onion diced
- ¼ cup olive optional
Instructions
- In a medium sauce pot, boil water and cook dry orzo according to package instructions.
- While pasta is cooking, chop and dice spinach, tomatoes, onions, and salami in small pieces. I like to chop the ingredients in different shapes to add variety to the salad. For example, cut the salami in long strips, quarter the tomatoes, and finely chop the spinach so it’s easy to get in each bite.
- Strain and rinse cooked orzo with cold water until chilled.
- In a large mixing bowl, fold all the ingredients together. Add dressing and toss until everything is well coated.
- Serve cold and enjoy!
Notes
- Cut vegetables, protein, and other ingredients into varied shapes to enhance texture contrast in each bite.
- Refrigerate the salad for up to five days; expect the orzo to absorb dressing and consider adding more before serving leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 211kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 414mg | 17% |
| Potassium | 139mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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