Description
This fresh and zesty Orzo Salad is packed with cherry tomatoes, cucumbers, olives, feta cheese, and spinach, all tossed in a bright Mediterranean-style dressing. Perfect for potlucks, picnics, meal prep, or an easy weeknight side dish.
Ingredients
Pasta
1 cup uncooked orzo
Salad Dressing
¼ cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
½ teaspoon dried oregano or Italian seasoning
¼ teaspoon salt
Freshly ground black pepper, to taste
Salad
10 oz cherry or grape tomatoes, halved
2 medium cucumbers, quartered
⅓ cup pitted black olives, sliced
⅓ cup pitted green olives, sliced
4 oz feta cheese, crumbled
2 oz baby spinach
Instructions
Cook the orzo in 2 cups of water over a gentle simmer for about 10 minutes until al dente. Add small amounts of water if needed.
Drain the orzo and rinse under cold water using a fine mesh strainer. Set aside.
In a small jar or bowl, whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, oregano, salt, and pepper.
In a large bowl, combine tomatoes, cucumbers, and olives. Pour dressing over vegetables and toss well.
Add the cooled orzo, feta cheese, and spinach. Toss gently to combine.
Season with additional salt, pepper, or lemon juice as desired and serve.
Notes
Rinsing the orzo prevents mushy pasta and keeps the salad light.
For make-ahead meals, add spinach and dressing just before serving.
Easily customize with artichokes, sun-dried tomatoes, or arugula.
Serve warm, chilled, or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled, Tossed
- Cuisine: Mediterranean, Greek, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 407 kcal
- Sugar: 6 g
- Sodium: 882 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 25 mg