Mediterranean Orzo Salad

Introduction

Taste the vibrant flavors of the Mediterranean with this refreshing and flavorful Mediterranean Orzo Salad. Packed with wholesome ingredients and tossed in a zesty vinaigrette, this salad is perfect for a light lunch, potluck, or as a side dish for any meal.

Why Make This Recipe

This Mediterranean Orzo Salad is a fantastic way to incorporate fresh vegetables, tangy olives, creamy feta cheese, and aromatic herbs into a satisfying dish. It’s easy to prepare, can be made ahead of time, and offers a perfect balance of flavors and textures in every bite.

How to Make Mediterranean Orzo Salad

Ingredients:

• 16 ounces orzo
• 3 cups baby spinach leaves, gently torn into large pieces
• 1 1/2 chopped red bell pepper
• 1 cup cucumber, diced and seeded
• 3/4 cup red onion, diced
• 5 ounces Castelvetrano green olives, drained and halved
• 5 ounces Kalamata pitted olives, drained and halved
• 7 ounces feta cheese
• 1/2 cup canola oil
• 1/4 cup olive oil
• 1 lemon, juiced
• 1 1/2 teaspoons oregano
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Directions:

1. Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool.
2. Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble half of the feta cheese over the pasta.
3. In a small bowl, whisk the canola oil, olive oil, lemon juice, oregano, salt, and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Taste for seasoning and top with the remaining feta cheese.
4. Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days but will last in the refrigerator for up to 1 week.

How to Serve Mediterranean Orzo Salad

Serve this salad chilled as a main dish or a side alongside grilled chicken, fish, or as a complement to other Mediterranean-inspired dishes. It’s perfect for picnics, potlucks, or as a quick and healthy lunch option.

How to Store Mediterranean Orzo Salad

Store any leftovers of the Mediterranean Orzo Salad in an airtight container in the refrigerator. It will keep well for 2-3 days, with flavors developing more over time. Stir well before serving.

Tips to Make Mediterranean Orzo Salad

• Ensure the orzo is cooked al dente to prevent it from becoming mushy in the salad.
• Adjust the seasoning and acidity of the vinaigrette to suit your taste preferences.
• For added freshness, you can top the salad with a handful of chopped fresh herbs like parsley or mint before serving.

Variation

For a vegan version of this salad, omit the feta cheese or replace it with a plant-based alternative. You can also add grilled vegetables like zucchini, eggplant, or cherry tomatoes for extra depth of flavor.

FAQs

1. Can I use a different type of pasta for this salad? Yes, you can substitute orzo with other small pasta shapes like couscous, farro, or quinoa.
2. Can I make this salad ahead of time? Yes, this salad can be prepared a day in advance and stored in the refrigerator until ready to serve.
3. How can I make this salad more protein-packed? Add cooked chickpeas, grilled chicken, or shrimp to the salad to increase the protein content and make it a complete meal.