Mediterranean Orzo Salad Recipe
Indulge in the vibrant flavors of the Mediterranean with this easy-to-make Orzo Salad. Bursting with fresh vegetables, hearty orzo pasta, and a delightful tang from olives and feta cheese, this salad is perfect for any occasion—from family gatherings to cozy weeknight dinners. It’s not only delicious but also incredibly versatile; you can customize it with your favorite proteins or veggies. Enjoy it chilled for a refreshing meal prep option or serve it at your next barbecue for an instant crowd-pleaser!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 8 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 16 ounces orzo
- 3 cups baby spinach leaves
- 1 1/2 cups chopped red bell pepper
- 1 cup diced cucumber
- 3/4 cup diced red onion
- 5 ounces Castelvetrano green olives
- 5 ounces Kalamata olives
- 7 ounces feta cheese
- 1/2 cup canola oil
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 1/2 teaspoons oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Cook orzo in salted boiling water for about 10 minutes until tender. Drain and rinse under cold water.
- In a large bowl, combine the cooled orzo, spinach, chopped vegetables, and olives. Crumble half of the feta over the top.
- In a separate bowl, whisk together canola oil, olive oil, lemon juice, oregano, salt, and pepper.
- Pour dressing over the salad and gently mix until everything is well coated.
- Refrigerate for at least one hour to allow flavors to meld before serving. Top with remaining feta before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 2g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg