Description
A vibrant and fresh Mediterranean orzo salad featuring colorful vegetables, olives, and feta cheese that can be prepared in just 30 minutes.
Ingredients
Scale
- 16 ounces orzo
- 3 cups baby spinach leaves, gently torn
- 1 1/2 chopped red bell pepper
- 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
- 1/2 cup canola oil
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 1/2 teaspoons oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Bring a pot of salted water to a boil 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, salt, and pepper until well combined.
- Pour the vinaigrette over the pasta mixture and gently fold until everything is coated.
- Taste for seasoning and top with the remaining feta cheese.
- Refrigerate for 1 hour or overnight before serving.
Notes
Best enjoyed fresh; lasts in the refrigerator for up to 1 week. For added flavor, consider sautéing the vegetables lightly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: orzo salad, Mediterranean salad, summer recipe, healthy salad, quick meal