Description
A bright, easy-to-make Orzo Salad featuring tender orzo pasta, crisp vegetables, briny olives, tangy feta, and a simple lemon-balsamic dressing.
Ingredients
- 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)
- 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) — sliced in half
- 2 medium cucumbers — quartered
- 1/3 cup pitted black olives — sliced
- 1/3 cup pitted green olives — sliced
- 4 oz crumbled feta cheese
- 2 oz baby spinach
Instructions
- Cook the orzo according to package directions in salted water until al dente. Drain and rinse briefly with cool water to stop the cooking; toss with a splash of olive oil to keep it from sticking.
- Make the dressing by whisking together extra virgin olive oil, freshly squeezed lemon juice, balsamic vinegar, Dijon mustard, dried oregano, salt, and freshly ground black pepper. Taste and adjust acidity or seasoning as needed.
- Assemble the salad: in a large bowl, combine the cooked orzo, halved cherry tomatoes, quartered cucumbers, sliced black and green olives, crumbled feta, and baby spinach. Pour the dressing over the salad and toss gently until everything is evenly coated.
- Let the salad sit for 10–15 minutes to allow flavors to meld, then serve or chill.
Notes
This salad is very adaptable; feel free to swap in your favorite seasonal vegetables or add proteins like grilled chicken to enhance heartiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean