Description

Welcome! Today, we’re diving into a delicious, nutritious, and visually appealing Mediterranean Orzo Salad. This vibrant pasta salad combines fresh, crunchy vegetables, leafy spinach, tangy olives, and creamy feta, perfect for any occasion! Whether you’re prepping for a week of lunches or bringing a dish to a potluck, this Mediterranean Orzo Salad is a surefire crowd-pleaser. 🌞

Ingredients

Scale

16 ounces orzo pasta
3 cups baby spinach leaves (torn into pieces)
1 ½ cups chopped red bell pepper (about one medium pepper)
1 cup diced cucumber (seeded, about one medium cucumber)
¾ cup diced red onion
5 ounces Castelvetrano green olives (drained and halved)
5 ounces Kalamata olives (pitted, drained, and halved)
7 ounces feta cheese
½ cup canola oil
¼ cup olive oil
1 lemon, juiced
1 ½ teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon black pepper

Optional Ingredient Substitutions:

Replace feta cheese with goat cheese for a different creamy tang.
Substitute olive oil for more canola oil if you prefer a lighter flavor.
Use cherry tomatoes instead of red bell peppers for a sweet, juicy alternative.

Instructions

Step 1: Cook the Orzo

Bring a pot of salted water to a boil.
Add the orzo pasta and cook for about 10 minutes, until tender but firm to bite.
Drain and rinse the pasta under cool water. Set it aside to cool completely.

Step 2: Prepare the Vegetables and Mix

In a large mixing bowl, combine the cooled orzo with spinach, red bell pepper, cucumber, red onion, and olives.
Add half of the crumbled feta cheese over the orzo mixture for a creamy base.

Step 3: Make the Vinaigrette

In a small bowl, whisk together canola oil, olive oil, lemon juice, oregano, salt, and black pepper.
Pour the vinaigrette over the orzo and vegetable mixture.
Gently fold everything together until evenly coated.

Step 4: Taste, Garnish, and Serve

Adjust seasoning if needed.
Sprinkle the remaining feta cheese over the top.
For best flavor, refrigerate for at least one hour before serving.

Tip: The salad tastes even better the next day, as the flavors have more time to blend!

Notes

Use fresh ingredients: For the best flavor, opt for fresh baby spinach and high-quality olives.
Make-ahead advantage: This salad can be prepped up to two days in advance, making it ideal for meal prep.
Serve cold: Refrigerate the salad for at least an hour for a refreshing taste, especially on hot days.