Mediterranean Orzo Salad
A refreshing Mediterranean Orzo Salad packed with vibrant vegetables, feta cheese, and a zesty dressing.
Equipment
- Pot
- Mixing bowl
- Small bowl
- Whisk
- Refrigerator
Ingredients
- 16 ounces orzo (454g)
- 3 cups baby spinach leaves (90g), gently torn into large pieces
- 1 ½ red bell pepper chopped
- 1 cup cucumber (150g), diced and seeded
- ¾ cup red onion (113g), diced
- 5 ounces Castelvetrano green olives (142g), drained and halved
- 5 ounces Kalamata pitted olives (142g), drained and halved
- 7 ounces feta cheese (198g)
- ½ cup canola oil (120ml)
- ¼ cup olive oil (60ml)
- 1 lemon juiced
- 1 ½ teaspoons oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Start by cooking the orzo in boiling water until it is al dente. You will know it is ready when it has a slight bite to it. This helps prevent it from becoming mushy later. Keep an eye on it; overcooked orzo can ruin the salad's texture.
- Next, whisk together canola oil, olive oil, lemon juice, oregano, salt, and pepper in a small bowl. You will smell the zesty lemon and fragrant herbs as they mix. This dressing adds a burst of flavor, so do not skip this step! Make sure to taste it and adjust the seasoning if needed.
- Add the baby spinach, red bell pepper, cucumber, and red onion to a large mixing bowl. The colors will pop, and you will enjoy that crisp, fresh smell. These veggies not only add crunch but also balance out the earthiness of the olives. Avoid packing the veggies too tightly to make mixing easier later.
- Toss in the green and Kalamata olives, letting all those savory flavors mingle. The salty kick from the olives brings the salad to life. Stir gently to avoid mashing the olives; nobody wants mushy bits in their salad.
- Once the orzo has cooled a bit, fold it into the veggie mixture carefully. The warm orzo will soak up the dressing beautifully, but too much heat can wilt the spinach. Just make sure it is not too hot before combining to keep the greens vibrant.
- Sprinkle the feta cheese over the salad and use your fingers or a fork to crumble it evenly. That creamy feta will add a nice tang to each bite. Just remember, if you throw in large chunks, they will not distribute well, and everyone will miss out on that tasty flavor.
- Gently toss everything together until well mixed. You will want to see all those beautiful colors and textures coming together in harmony. Serve immediately or refrigerate it for a while to let the flavors mingle. Just keep in mind that flavor may dull, so a squeeze of extra lemon before serving is a great idea!
Notes
The pasta salad is best within 2-3 days but can last in the refrigerator for up to 1 week. Store in an airtight container in the refrigerator.
Make the salad the night before for better flavor.
Dice veggies into bite-sized pieces for even bites.
If the orzo seems dry, adding a splash of dressing just before serving can help keep it moist.
For more vibrant flavors after refrigerating, a squeeze of fresh lemon juice or an extra pinch of seasoning can brighten the dish.
If the feta cheese is clumping, crumbling it gently with your fingers helps it distribute evenly throughout the salad.