Description
Fresh Mediterranean orzo salad brings sunshine to your plate with zesty herbs and crisp vegetables. Creamy feta, tangy olives, and perfectly cooked pasta combine into a refreshing summer dish you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) orzo
- 7 ounces (198 grams) feta cheese
- 3 cups baby spinach leaves
- 5 ounces (142 grams) Castelvetrano green olives
- 5 ounces (142 grams) Kalamata pitted olives
Vegetables and Aromatics:
- 1 ½ cups (225 grams) chopped red bell pepper
- 1 cup (150 grams) cucumber, diced and seeded
- ¾ cup (120 grams) red onion, diced
- 1 lemon, juiced
Dressing and Seasonings:
- ½ cup (120 milliliters) canola oil
- ¼ cup (60 milliliters) olive oil
- 1 ½ teaspoons oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Boil water in a large pot, generously seasoning with salt. Submerge orzo and cook until tender, approximately 10 minutes. Carefully drain the pasta and rinse under cold water to halt cooking process. Spread orzo on a flat surface to cool completely.
- Select a spacious mixing vessel and combine the chilled orzo with vibrant baby spinach, diced crimson bell pepper, crisp cucumber, finely sliced red onion, and richly flavored halved olives. Delicately crumble half of the tangy feta cheese across the pasta medley.
- Craft a zesty vinaigrette by whisking together canola and olive oils with fresh lemon juice. Incorporate dried oregano, salt, and cracked black pepper to create a harmonious dressing that will elevate the salad’s flavor profile.
- Gently cascade the prepared vinaigrette over the orzo mixture, using a soft folding technique to ensure every ingredient is evenly coated. Pause to taste and fine-tune seasoning as needed, ensuring a balanced flavor experience.
- Transfer the Mediterranean salad to the refrigerator, allowing it to rest and develop deeper flavor nuances for one hour or overnight. Just before serving, garnish with remaining crumbled feta cheese, presenting a visually appealing and refreshing dish.
Notes
- Packed with crisp vegetables, tangy feta, and a bright lemon vinaigrette, this orzo dish offers a perfect balance of textures and tastes.
- Ideal for meal prep, picnics, or as a refreshing side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 490
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg