Description
This refreshing Orzo Salad is packed with Mediterranean flavors, combining tender orzo pasta, crisp vegetables, olives, and creamy feta. Tossed in a zesty lemon-balsamic dressing, it’s perfect for summer meals, potlucks, or a light and healthy lunch.
Ingredients
Scale
- 1 cup uncooked orzo
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard (or more, to taste)
- 1/2 teaspoon dried oregano or Italian seasoning
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- 10 oz cherry or grape tomatoes (red and yellow), halved
- 2 medium cucumbers, quartered
- 1/3 cup pitted black olives, sliced
- 1/3 cup pitted green olives (such as Castelvetrano), sliced
- 4 oz crumbled feta cheese
- 2 oz baby spinach
- Optional: Avocado slices
- Optional: Grilled chicken
- Optional: Artichoke hearts
- Optional: Roasted red peppers
Instructions
- Cook orzo according to package instructions until al dente. Drain and rinse with cold water to cool quickly. Set aside.
- In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, oregano, salt, and pepper to make the dressing.
- In a large mixing bowl, combine cooked orzo, tomatoes, cucumbers, black and green olives, spinach, and feta cheese.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Gently fold in any optional add-ons like avocado, grilled chicken, artichoke hearts, or roasted red peppers if using.
- Chill for at least 30 minutes before serving to let the flavors meld.
Notes
- This salad is great for meal prep and can be made a day ahead.
- For best results, dress the salad just before serving to keep the spinach and cucumbers crisp.
- Adjust the amount of mustard and vinegar to your preferred tanginess.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil, Toss
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: orzo salad, Mediterranean pasta salad, summer salad, vegetarian orzo recipe, easy pasta salad