Mediterranean Orzo Salad Recipe

Introduction

This Mediterranean Orzo Salad is a vibrant and flavorful dish perfect for lunch or a light dinner. Packed with fresh vegetables, olives, and tangy feta cheese, it’s tossed in a zesty lemon oregano dressing that brings everything together beautifully.

Ingredients

• 16 ounces orzo
• 3 cups baby spinach leaves, gently torn into large pieces
• 1 ½ chopped red bell pepper (about one red bell pepper)
• 1 cup cucumber, diced and seeded (about one medium cucumber)
• ¾ cup red onion, diced
• 5 ounces Castelvetrano green olives, drained and halved
• 5 ounces Kalamata pitted olives, drained and halved
• 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

1. Step 1: Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse under cold water, and set aside to cool.
2. Step 2: Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped red bell pepper, diced cucumber, red onion, and both types of olives. Crumble half of the feta cheese over the mixture.
3. Step 3: In a small bowl, whisk together the canola oil, olive oil, lemon juice, oregano, kosher salt, and black pepper until well combined.
4. Step 4: Pour the dressing over the pasta salad and gently fold to coat the ingredients evenly. Taste and adjust seasoning as needed.
5. Step 5: Top the salad with the remaining feta cheese. Refrigerate for at least 1 hour or overnight to allow flavors to meld before serving.

Tips & Variations

• For extra crunch, add toasted pine nuts or sliced almonds just before serving.
• Swap the canola oil for extra olive oil to deepen the Mediterranean flavor.
• Use fresh herbs like parsley or mint in addition to oregano for a fresh twist.
• Add grilled chicken or shrimp to make it a heartier meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 week. It’s best enjoyed within 2-3 days for optimal freshness. Before serving leftovers, gently toss the salad to redistribute the dressing. If needed, add a splash of lemon juice or olive oil to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like couscous, quinoa, or small shells work well as substitutes, but cooking times may vary.

Is this salad suitable for meal prep?

Absolutely! This salad holds up well in the fridge and actually tastes better after the flavors have had time to meld, making it perfect for meals prepared ahead of time.

Mediterranean Orzo Salad Recipe

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★★★★★

4.9 from 59 reviews

A vibrant and refreshing Mediterranean Orzo Salad featuring tender orzo pasta tossed with a medley of fresh baby spinach, crisp red bell peppers, cucumbers, red onions, and a mix of Castelvetrano and Kalamata olives. The salad is perfectly balanced with tangy feta cheese and a zesty lemon oregano vinaigrette, making it an ideal side dish or light meal for warm weather.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings (approximately ¾ cup per serving) 1x
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta Salad:

• 16 ounces orzo pasta
• 3 cups baby spinach leaves, gently torn into large pieces
• 1½ chopped red bell pepper (about one medium bell pepper)
• 1 cup cucumber, diced and seeded (about one medium cucumber)
• ¾ cup red onion, diced
• 5 ounces Castelvetrano green olives, drained and halved
• 5 ounces Kalamata pitted olives, drained and halved
• 7 ounces feta cheese

Dressing:

• ½ cup canola oil
• ¼ cup olive oil
• 1 lemon, juiced
• 1½ teaspoons dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Instructions

1. Cook the Orzo: Bring a pot of salted water to a boil and add the orzo pasta. Cook for 10 minutes until tender. Drain the pasta and rinse with cold water to stop the cooking process and set aside to cool completely.
2. Combine Salad Ingredients: Transfer the cooled orzo to a large mixing bowl. Add the baby spinach, chopped red bell pepper, diced cucumber, red onion, Castelvetrano olives, and Kalamata olives. Crumble half of the feta cheese over the salad and gently toss to combine.
3. Prepare the Dressing: In a small bowl, whisk together canola oil, olive oil, fresh lemon juice, dried oregano, kosher salt, and black pepper until the mixture is emulsified and well combined.
4. Dress the Salad: Pour the dressing over the orzo and vegetable mixture. Gently fold the salad to evenly coat the ingredients with the vinaigrette. Taste and adjust seasoning if necessary. Finally, sprinkle the remaining feta cheese on top.
5. Chill and Serve: Cover the salad and refrigerate for at least 1 hour or overnight to allow the flavors to meld. Serve chilled or at room temperature.

Notes

• Storage: Best enjoyed within 2-3 days for optimal freshness, but the salad can be kept refrigerated for up to 1 week.
• For extra flavor, you can add fresh herbs like parsley or mint before serving.
• If you prefer a vegan version, substitute the feta cheese with a plant-based cheese alternative.
• Ensure cucumbers are seeded to avoid excess moisture in the salad.

Keywords: Mediterranean orzo salad, orzo pasta salad, feta cheese salad, healthy pasta salad, Greek salad, easy summer salad