Prep Time: 30 mins | Total Time: 30 mins | Servings: 12
This easy pasta salad packed with crunchy fresh vegetables & leafy spinach, orzo pasta, briny olives, and feta cheese is the perfect salad for parties and also excellent for meal prep. A simple salad recipe that is delicious and versatile. If desired, you are welcome to substitute other Italian or Greek ingredients such as avocado, grilled shrimp, tomatoes, etc.
Enjoy healthy, flavor-packed pasta any time of the year with this easy vegetarian Mediterranean orzo pasta salad!
Ingredients
¼ c. olive oil
16 oz. orzo
1 ½ chopped red bell pepper, about one red bell pepper
1 c. cucumber, diced and seeded, about one medium
¾ c. red onion, diced
5 oz. Kalamata pitted olives, drained and halved
7 oz. feta cheese
5 oz. Castelvetrano green olives, drained and halved
½ c. canola oil
3 c. Baby spinach leaves, gently torn into large pieces
1 lemon, juiced
1 tsp kosher salt
1 tsp black pepper
1 ½ tsp oregano
How to make Mediterranean Orzo Salad
Step 1: Cook the orzo in a pot of salted boiling water for about 10 minutes. Drain when done, rinse, and let the orzo cool.
Step 2: To a large mixing bowl, transfer the cooled orzo. Then, add the spinach along with the chopped vegetables and olives. Over the pasta, crumble half of the feta cheese.
Step 3: Place the canola oil, olive oil, lemon juice, oregano, and salt and pepper in a small bowl. Mix well until blended, then pour this over the pasta mixture. Gently fold until the pasta and veggies are evenly coated. Season to taste and top with the rest of the feta cheese.
Step 4: Place the salad in the fridge for at least 1 hour (up to overnight) before serving. This Mediterranean Orzo Salad can be stored in the fridge for up to a week.
Nutrition Facts:
Serving: 0.75cup | Calories: 356kcal | Carbohydrates: 33g | Protein: 8g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 756mg | Potassium: 223mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1344IU | Vitamin C: 27mg | Calcium: 120mg | Iron: 1mg
Mediterranean Orzo Salad
Ingredients
- ¼ c. olive oil
- 16 oz. orzo
- 1 ½ chopped red bell pepper about one red bell pepper
- 1 c. cucumber diced and seeded, about one medium
- ¾ c. red onion diced
- 5 oz. Kalamata pitted olives drained and halved
- 7 oz. feta cheese
- 5 oz. Castelvetrano green olives drained and halved
- ½ c. canola oil
- 3 c. Baby spinach leaves gently torn into large pieces
- 1 lemon juiced
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 ½ tsp oregano
Instructions
- Cook the orzo in a pot of salted boiling water for about 10 minutes. Drain when done, rinse, and let the orzo cool.
- To a large mixing bowl, transfer the cooled orzo. Then, add the spinach along with the chopped vegetables and olives. Over the pasta, crumble half of the feta cheese.
- Place the canola oil, olive oil, lemon juice, oregano, and salt and pepper in a small bowl. Mix well until blended, then pour this over the pasta mixture. Gently fold until the pasta and veggies are evenly coated. Season to taste and top with the rest of the feta cheese.
- Place the salad in the fridge for at least 1 hour (up to overnight) before serving. This Mediterranean Orzo Salad can be stored in the fridge for up to a week.
