Description
This Mediterranean Orzo Salad is a refreshing and flavorful dish perfect for picnics, potlucks, or as a light meal. Filled with orzo pasta, fresh vegetables, olives, feta cheese, and a zesty vinaigrette, it’s a true taste of the Mediterranean.
Ingredients
Scale
For the Salad:
- 16 ounces orzo pasta
- 2 cups baby spinach leaves
- 1 large red bell pepper, chopped
- ½ large red onion, chopped
- 1 cucumber, seeded and diced
- 5 ounces Castelvetrano green olives, halved
- 5 ounces Kalamata pitted olives, halved
- 7 ounces feta cheese, crumbled
For the Vinaigrette:
- ½ cup canola oil
- ¼ cup olive oil
- 1 lemon, juiced
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- Cook Orzo: Bring 4 cups of water to a boil in a large pot. Add the orzo pasta, then reduce heat to medium-low. Simmer for 8-10 minutes.
- Drain and Cool: Drain the cooked orzo and rinse with cold water to cool.
- Prepare Vinaigrette: Mix canola oil, olive oil, lemon juice, Italian seasoning, sea salt, and pepper in a small bowl.
- Combine Ingredients: In a large bowl, mix orzo, spinach, bell pepper, onion, cucumber, olives, and feta. Drizzle vinaigrette and toss to combine.
- Chill and Serve: Refrigerate the salad for 1-2 hours before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Keywords: Mediterranean Orzo Salad, Orzo Salad, Mediterranean Salad, Pasta Salad
