Description
Mediterranean Orzo Salad is a vibrant and refreshing dish that combines crunchy vegetables, tender orzo pasta, briny olives, and creamy feta cheese. This easy-to-make recipe is perfect for meal prep, gatherings, or a wholesome weeknight dinner. Within just 30 minutes, you can whip up a delightful salad that not only looks beautiful but also bursts with Mediterranean flavors. Ideal as a main course or a side dish, this salad is versatile enough to suit any occasion from picnics to potlucks. Enjoy the symphony of tastes and textures while keeping your meals healthy and satisfying.
Ingredients
Scale
- 16 ounces orzo
- 3 cups baby spinach leaves
- 1 ½ cups chopped red bell pepper
- 1 cup diced cucumber
- ¾ cup diced red onion
- 5 ounces Castelvetrano green olives
- 5 ounces Kalamata olives
- 7 ounces feta cheese
- ½ cup canola oil
- ¼ cup olive oil
- Juice of 1 lemon
- 1 ½ teaspoons oregano
- Salt and pepper to taste
Instructions
- Cook the orzo in boiling salted water for about 10 minutes until al dente. Drain and rinse under cold water; set aside.
- In a large mixing bowl, combine the cooled orzo, spinach, bell pepper, cucumber, red onion, olives, and half of the feta cheese.
- For the vinaigrette, whisk together canola oil, olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
- Pour the vinaigrette over the salad mixture and gently fold to coat all ingredients evenly. Adjust seasoning if needed.
- Chill in the refrigerator for at least one hour before serving to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg