Mediterranean Orzo Salad Recipe
User Reviews
4.7
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Prep Time
30 mins
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Total Time
30 mins
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Servings
12
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Calories
356 kcal
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Course
Salad
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Cuisine
Mediterranean
Mediterranean Orzo Salad Recipe
Description
This salad features orzo pasta cooked until tender, then cooled before mixing with torn baby spinach leaves, chopped red bell pepper, seeded cucumber, diced red onion, Castelvetrano and Kalamata olives, and crumbled feta cheese. The combination provides varied textures: soft pasta, crisp vegetables, and firm olives with a salty tang from the feta.
The dressing blends canola and olive oil with fresh lemon juice, dried oregano, kosher salt, and black pepper, which coats the ingredients evenly for a zesty, herb-forward flavor. The salad benefits from refrigeration for at least one hour or overnight, allowing the flavors to meld and the orzo to absorb the dressing.
It's suitable as a side dish for Mediterranean or grilled meals or served on its own as a light lunch. The dish keeps well in the refrigerator for up to a week, although it's freshest within the first few days.
Ingredients
Pasta Salad:
- 16 ounces orzo
- 3 cups baby spinach leaves , gently torn into large pieces
- 1 ½ red bell pepper about one red bell pepper, chopped
- 1 cup cucumber , diced and seeded, about one medium
- ¾ cup red onion , diced
- 5 ounces Castelvetrano green olives , drained and halved
- 5 ounces kalamata olives drained and halved, pitted
- 7 ounces feta cheese
Dressing:
- ½ cup canola oil
- ¼ cup olive oil
- 1 lemon , juiced
- 1 ½ teaspoons oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool.
- Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble half of the feta cheese over the pasta.
- In a small bowl, whisk the canola oil, olive oil, lemon juice, oregano and salt and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Taste for seasoning and top with the remaining feta cheese.
- Refrigerate for 1 hour or overnight before serving.
Notes
- Store the salad in the refrigerator for up to 7 days, best consumed within 2-3 days for optimal freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 356kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 756mg | 32% |
| Potassium | 223mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1344IU | 27% |
| Vitamin C | 27mg | 30% |
| Calcium | 120mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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