Description
Looking for a vibrant and refreshing dish that’s perfect for any occasion? This Mediterranean Orzo Salad combines tender orzo pasta with crunchy fresh vegetables, tangy feta cheese, and briny olives to create a delightful medley of flavors and textures. Ideal for summer barbecues, meal prep, or impressing guests at dinner parties, this salad is not only visually appealing but also packed with nutrients. Whip it up in just 30 minutes for a satisfying side or light main course that everyone will love.
Ingredients
Scale
- 16 ounces orzo
- 3 cups baby spinach leaves
- 1 ½ cups red bell pepper (chopped)
- 1 cup cucumber (diced)
- ¾ cup red onion (diced)
- 5 ounces Castelvetrano green olives (halved)
- 5 ounces Kalamata olives (halved)
- 7 ounces feta cheese
Instructions
- Cook the orzo according to package instructions in salted boiling water for about 10 minutes. Drain and rinse under cold water.
- In a large mixing bowl, combine the cooled orzo with spinach, bell pepper, cucumber, red onion, and both types of olives. Crumble half of the feta cheese on top.
- In a small bowl, whisk together canola oil, olive oil, lemon juice, oregano, salt, and black pepper. Pour over the salad mixture and gently toss to coat.
- Top with remaining feta cheese and refrigerate for at least one hour before serving to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg