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Orzo Salad

Orzo Salad

This Orzo Salad is a refreshing mix of pasta and fresh vegetables, perfect for a light meal or side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

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 or more
  • ½ teaspoon dried oregano or Italian seasoning
  • ¼ teaspoon salt
  • freshly ground black pepper to taste
Salad ingredients
  • 10 oz cherry or grape tomatoes sliced in half
  • 2 medium cucumbers quartered
  • ⅓ cup pitted black olives sliced
  • ⅓ cup pitted green olives sliced (I used Castelvetrano olives)
  • 4 oz crumbled feta cheese
  • 2 oz baby spinach

Equipment

  • Pot
  • Mixing Bowl

Method
 

  1. Cook the orzo according to package instructions. Drain and let cool.
  2. In a large mixing bowl, combine olive oil, lemon juice, balsamic vinegar, Dijon mustard, oregano, salt, and pepper. Whisk until well mixed.
  3. Add the cooled orzo, tomatoes, cucumbers, black olives, green olives, feta cheese, and baby spinach to the dressing. Toss gently to combine.
  4. Serve immediately or refrigerate for 30 minutes before serving for better flavor.

Notes

This salad can be made ahead of time and stored in the refrigerator. Adjust the dressing ingredients to your taste.