Mediterranean Orzo Salad

This Mediterranean-style salad will be on repeat this year. It’s quick to assemble and full of bright, fresh ingredients I never tire of, like cucumbers, roasted red peppers, artichokes, and tangy feta. I have a feeling it will become your favorite, too.

This pasta salad is a guaranteed crowd-pleaser. The combination of colorful vegetables, cheese, and orzo — all tossed in a simple oregano vinaigrette — is hard not to like. It’s the kind of make-ahead dish you’ll want to cart to the many potlucks, picnics, and barbecues you have lined up this spring and summer.

That being said, I love it just as much as a simple weeknight vegetarian main course for dinner or as a packable lunch I can prep on Sunday afternoon and eat all week.

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Mediterranean Orzo Salad

  • Author: Bela
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 12 servings 1x

Description

Crunchy fresh vegetables and leafy spinach pair with orzo pasta and briny olives and feta cheese for an easy pasta salad perfect for meal prep or parties.


Scale

Ingredients

  1. 16 ounces orzo
  2. 3 cups baby spinach leaves , gently torn into large pieces
  3. 1 1/2 chopped red bell pepper , about one red bell pepper
  4. 1 cup cucumber , diced and seeded, about one medium
  5. 3/4 cup red onion , diced
  6. 5 ounces Castelvetrano green olives , drained and halved
  7. 5 ounces Kalamata pitted olives , drained and halved
  8. 7 ounces feta cheese
  9. 1/2 cup canola oil
  10. 1/4 cup olive oil
  11. 1 lemon , juiced
  12. 1 1/2 teaspoons oregano
  13. 1 teaspoon kosher salt
  14. 1 teaspoon black pepper

Instructions

  • Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool.

  • Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble half of the feta cheese over the pasta.

  • In a small bowl, whisk the canola oil, olive oil, lemon juice, oregano and salt and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Taste for seasoning and top with the remaining feta cheese.

  • Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days, but will last in the refrigerator up to 1 week.


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