Description
Experience the vibrant flavors of the Mediterranean with this delightful Mediterranean Orzo Salad. Bursting with crunchy fresh vegetables, tender orzo pasta, briny olives, and creamy feta cheese, this salad is both refreshing and satisfying. Perfect for meal prep, potlucks, or any gathering, it can be whipped up in just 30 minutes. Enjoy the medley of tastes and textures while indulging in a nutritious dish that’s rich in fiber and protein. Ideal as a light main course or a side dish, this salad is versatile enough to complement grilled meats or stand alone as a wholesome meal. Plus, it’s even more flavorful after sitting in the fridge for a few hours—a true crowd-pleaser!
Ingredients
- 16 ounces orzo
- 3 cups baby spinach
- 1 1/2 cups chopped red bell pepper
- 1 cup diced cucumber
- 3/4 cup diced red onion
- 5 ounces Castelvetrano olives
- 5 ounces Kalamata olives
- 7 ounces feta cheese
Instructions
- Cook the orzo: In a large pot, boil salted water and cook orzo for about 10 minutes until tender. Drain and rinse under cold water.
- Combine ingredients: In a mixing bowl, combine cooled orzo with spinach, red bell pepper, cucumber, onion, olives, and half of the feta cheese.
- Prepare vinaigrette: Whisk together canola oil, olive oil, lemon juice, oregano, salt, and pepper. Pour over the salad mixture.
- Toss & chill: Mix gently to coat all ingredients with dressing. Add remaining feta on top and refrigerate for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Use fresh ingredients for enhanced flavor. Chill the salad to allow flavors to meld beautifully. Customize with additional ingredients like artichokes or chickpeas.