Description
A refreshing Mediterranean Orzo Salad combining tender orzo pasta, fresh baby spinach, colorful bell pepper, cucumber, red onion, two types of olives, and creamy feta cheese, all tossed in a zesty lemon-oregano vinaigrette. Perfect for a light lunch, picnic, or as a side dish for any Mediterranean-inspired meal.
Ingredients
Scale
Salad Ingredients
- 16 ounces orzo pasta
- 3 cups baby spinach leaves, gently torn into large pieces
- 1 1/2 cups chopped red bell pepper (about one red bell pepper)
- 1 cup cucumber, diced and seeded (about one medium cucumber)
- 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
Vinaigrette
- 1/2 cup canola oil
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Cook the Orzo: Bring a pot of water to a boil and season it with salt. Add the orzo to the boiling water and cook it for 10 minutes until tender. Drain the orzo in a colander, rinse with cold water to stop the cooking process, and set it aside to cool completely.
- Prepare the Salad Base: Transfer the cooled orzo into a large mixing bowl. Add the torn baby spinach leaves, chopped red bell pepper, diced cucumber, diced red onion, and both types of olives. Crumble half of the feta cheese over the salad mixture for an even distribution of flavor.
- Make the Vinaigrette: In a small bowl, whisk together the canola oil, olive oil, freshly squeezed lemon juice, oregano, kosher salt, and black pepper until the dressing is well combined and emulsified.
- Toss the Salad: Pour the vinaigrette over the orzo and vegetable mixture. Gently fold the ingredients together to coat everything evenly without crushing the ingredients. Taste the salad and adjust the seasoning if needed. Finally, sprinkle the remaining crumbled feta cheese on top.
- Chill and Serve: Refrigerate the salad for at least 1 hour, or overnight, to allow the flavors to meld and develop. Serve cold or at room temperature for the best taste and texture.
Notes
- This salad can be made up to 24 hours in advance; just be sure to keep it refrigerated.
- For a gluten-free version, substitute orzo with gluten-free pasta or quinoa.
- Add fresh herbs like parsley or mint for additional freshness.
- If you prefer a tangier salad, increase the lemon juice to 1.5 lemons.
- Use high-quality olive oil for the best flavor in the vinaigrette.
