Mediterranean Orzo Salad Recipe

Introduction

Mediterranean Orzo Salad is a vibrant, fresh dish perfect for warm weather or as a flavorful side. Combining tender orzo pasta with crisp vegetables, olives, and tangy feta, it offers a delightful balance of textures and Mediterranean flavors. It’s easy to prepare and great for make-ahead meals.

Ingredients

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

Instructions

1. Step 1: Bring a pot of water to a boil and season with salt. Cook the orzo for 10 minutes until tender. Drain, rinse under cold water, and set aside to cool.
2. Step 2: Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped red bell pepper, cucumber, red onion, and olives. Crumble half of the feta cheese over the mixture.
3. Step 3: In a small bowl, whisk together canola oil, olive oil, lemon juice, oregano, salt, and black pepper until well combined.
4. Step 4: Pour the dressing over the pasta and vegetables. Gently fold everything together until fully coated. Taste and adjust seasoning if needed.
5. Step 5: Top the salad with the remaining feta cheese. Refrigerate for at least 1 hour or overnight to let the flavors meld before serving.

Tips & Variations

• For extra brightness, add a handful of chopped fresh parsley or mint before serving.
• Substitute spinach with arugula or kale for a different leafy green texture.
• Use lemon zest in the dressing for a more pronounced citrus flavor.
• Add grilled chicken or shrimp to make it a complete meal.

Storage

Store the salad in an airtight container in the refrigerator. It is best enjoyed within 2-3 days but can last up to 1 week. When ready to serve, give it a gentle stir and consider adding a splash of olive oil or lemon juice to refresh the flavors before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad tastes even better after sitting in the fridge for at least an hour. It can be prepared the day before and stored for up to a week.

What if I don’t have Castelvetrano olives?

You can substitute with green olives or simply omit them. The Kalamata olives will still provide a nice briny flavor.