Description
A refreshing Mediterranean orzo salad packed with colorful vegetables and feta cheese, perfect for a light meal or side dish.
Ingredients
Scale
- 16 ounces orzo, uncooked
- 3 cups baby spinach leaves, gently torn into large pieces
- 1 1/2 cups red bell pepper, chopped
- 1 cup cucumber, diced and seeded
- 3/4 cup red onion, diced
- 5 ounces Castelvetrano green olives, drained and halved
- 5 ounces Kalamata pitted olives, drained and halved
- 7 ounces feta cheese, crumbled
- 1/2 cup canola oil
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 1/21/2 teaspoons oregano, dried
- 11/2 teaspoon kosher salt
- 11/2 teaspoon black pepper
- 1 clove garlic, minced
- Fresh herbs, chopped
Instructions
- Cook the Orzo: Start cooking the orzo in a pot of boiling water until it is al dente. Keep an eye on it, as overcooked orzo can turn mushy. A taste test can help you check for that perfect bite, usually about 8-10 minutes.
- Chop Veggies: While the orzo cooks, dice your baby spinach, red bell pepper, cucumber, and red onion into small pieces. The colors should be bright and vibrant, adding a fresh crunch. Ensure the pieces are uniform for better mixing.
- Prep the Dressing: In a mixing bowl, whisk together the canola oil, olive oil, lemon juice, garlic, salt, and fresh herbs. You want it to smell fragrant and zesty. Do not skip the herbs, as they are key to adding flavor.
- Combine Ingredients: Once the orzo has cooked to al dente and is drained, toss it into a large bowl with the chopped vegetables and feta cheese. The mixture should appear colorful and inviting. Mix gently to avoid crumbling the feta too much.
- Add Dressing: Drizzle the dressing over the salad and mix until everything is well coated. The salad should feel light and refreshing. If it appears dry, add a splash more olive oil before serving.
- Chill Before Serving: Let the salad chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together. If it is left too long, the orzo could absorb too much dressing, so monitor the timing.
Notes
- Storage Tips: Store the pasta salad in an airtight container in the refrigerator for up to 1 week. It is best enjoyed within 2-3 days for optimal freshness.
- – Buy a block of feta cheese and crumble it yourself for better creaminess.
- – Ensure vegetables are cut into uniform, bite-sized pieces for even flavor distribution.
- – If the salad seems bland, adjust the seasoning with more salt or fresh herbs as needed.
- – To refresh the salad if it becomes dry, stir in a splash of olive oil and a bit more lemon juice before serving.
- Reheating Instructions: This salad is intended to be served cold or at room temperature. No reheating is necessary.
- Serving Suggestions: Serve alongside grilled meats, or pair with Mediterranean-style dips like tzatziki. Enjoy as a standalone lunch or dinner item.
- Recipe Variations: Add artichoke hearts for extra flavor, incorporate roasted peppers for a smoky taste, or include chickpeas for added protein.
- Ingredient Notes: Select firm, fresh vegetables for the best flavor. For a gluten-free option, you may use gluten-free orzo and follow the package instructions for cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 356
- Sugar: 3g
- Sodium: 756mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg