Mediterranean Orzo Salad

Prep Time: 30 mins | Total Time: 30 mins | Servings: 12

This is an easy, delightful salad packed with crunchy fresh veggies, leafy spinach, orzo pasta, briny olives, and feta cheese. This Mediterranean Orzo Salad is perfect for meal prep and excellent to serve at parties, picnics, or bbq. I’m sure that everyone will love the Mediterranean flavors of this salad!

To make this salad in advance, gather all the ingredients and assemble the salad. Let this salad chill for a day so the flavor develops even more. This salad is also very versatile. You can substitute the ingredients to suit your taste.

Ingredients

¼ c. olive oil

16 oz. orzo

3 c. baby spinach leaves, gently torn into large pieces

1 ½ chopped red bell pepper, about one red bell pepper

¾ c. red onion, diced

1 c. cucumber, diced and seeded, about one medium

5 oz. Castelvetrano green olives, drained and halved

7 oz. feta cheese

½ c. canola oil

5 oz. Kalamata pitted olives, drained and halved

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 boiling salted water for about 10 minutes. Drain when done and set the cooked orzo aside to cool.

Step 2: To a large mixing bowl, transfer the orzo. Then, add the spinach along with the chopped vegetables, and olives. Next, add half of the crumbled feta cheese on top.

Step 3: Place the canola oil, olive oil, lemon juice, oregano, and salt and pepper in a small bowl. Mix well until blended. Over the pasta mixture, pour the vinaigrette. Carefully fold until the pasta and veggies are evenly coated. Adjust the seasoning to taste. On top, sprinkle the rest of the feta cheese.

Step 4: Before serving, chill the salad in the fridge overnight. Serve the salad within 2 to 3 days. Or keep it in the fridge for up to a week.

Nutrition Facts:

Serving: 0.75cup | Calories: 356 kcal | 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

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Mediterranean Orzo Salad

This is an easy, delightful salad packed with crunchy fresh veggies, leafy spinach, orzo pasta, briny olives, and feta cheese. This Mediterranean Orzo Salad is perfect for meal prep and excellent to serve at parties, picnics, or bbq. I'm sure that everyone will love the Mediterranean flavors of this salad!

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Prep Time 30 mins

Total Time 30 mins

Course Appetizer

Cuisine Mediterranean

Servings 12 people

Calories 356 kcal

Ingredients

  

• ¼ c. olive oil
• 16 oz. orzo
• 3 c. baby spinach leaves gently torn into large pieces
• 1 ½ chopped red bell pepper about one red bell pepper
• ¾ c. red onion diced
• 1 c. cucumber diced and seeded, about one medium
• 5 oz. Castelvetrano green olives drained and halved
• 7 oz. feta cheese
• ½ c. canola oil
• 5 oz. Kalamata pitted olives drained and halved
• 1 lemon juiced
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 ½ tsp oregano

Instructions

 

• Cook the orzo in a pot of boiling salted water for about 10 minutes. Drain when done and set the cooked orzo aside to cool.
• To a large mixing bowl, transfer the orzo. Then, add the spinach along with the chopped vegetables, and olives. Next, add half of the crumbled feta cheese on top.
• Place the canola oil, olive oil, lemon juice, oregano, and salt and pepper in a small bowl. Mix well until blended. Over the pasta mixture, pour the vinaigrette. Carefully fold until the pasta and veggies are evenly coated. Adjust the seasoning to taste. On top, sprinkle the rest of the feta cheese.
• Before serving, chill the salad in the fridge overnight. Serve the salad within 2 to 3 days. Or keep it in the fridge for up to a week.