Mediterranean Orzo Salad (Print)
Savory orzo tossed with fresh vegetables, olives, feta cheese and zesty dressing - ideal for gatherings and make-ahead meals.
# Ingredients:
→ Pasta
01 -
1 cup uncooked orzo
→ Salad dressing
02 -
¼ cup extra virgin olive oil
03 -
2 tablespoons freshly squeezed lemon juice
04 -
2 tablespoons balsamic vinegar
05 -
1 tablespoon Dijon mustard
06 -
½ teaspoon dried oregano or Italian seasoning
07 -
¼ teaspoon salt
08 -
Freshly ground black pepper to taste
→ Salad ingredients
09 -
285g cherry or grape tomatoes (red and yellow), halved
10 -
2 medium cucumbers, quartered
11 -
⅓ cup pitted black olives, sliced
12 -
⅓ cup pitted green olives, sliced (Castelvetrano recommended)
13 -
115g crumbled feta cheese
14 -
60g baby spinach
# Directions:
01 -
Cook 1 cup of orzo in 2 cups water for about 10 minutes until al dente. Add small amounts of extra water if needed. Drain and rinse under cold running water in a fine mesh strainer.
02 -
Combine olive oil, lemon juice, balsamic vinegar, Dijon mustard, oregano, salt, and pepper in a small mason jar. Whisk until emulsified.
03 -
In a large mixing bowl, combine sliced cherry tomatoes, quartered cucumber slices, and olives. Pour dressing over vegetables and mix thoroughly.
04 -
Add drained orzo, crumbled feta cheese, and baby spinach to the marinated vegetables. Toss to combine and season with salt and pepper. Add more lemon juice if desired.
# Notes:
01 -
Rinse cooked orzo under cold water to stop cooking and prevent mushiness
02 -
For variation, substitute with store-bought Italian or Greek dressing
03 -
Consider adding mushrooms, sun-dried tomatoes, marinated artichokes, or zucchini
04 -
Alternative cheese options include small Mozzarella balls, sliced Mozzarella, or Parmesan
05 -
Serve warm, at room temperature, or chilled
06 -
Store leftovers refrigerated in an airtight container for up to 3 days
07 -
For make-ahead preparation, add dressing and spinach just before serving