Mediterranean Orzo Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://ellaeatsdaily.com/mediterranean-orzo-salad-recipe/
