Prep Time: 30 minutes | Total Time: 30 minutes | Servings: 12
Easy, convenient, and quick to prepare Mediterranean Orzo Salad. A perfect salad recipe to feed the crowd, for parties, or simple dinner with family. Crunchy fresh veggies, leafy green spinach with orzo pasta and briny olives – a real treat and a must-try!
Ingredients
16 oz orzo
3 c baby spinach leaves, gently torn into large pieces
1 1/2 chopped red bell pepper, about one red bell pepper
1 c cucumber, diced and seeded, about one medium
3/4 c red onion, diced
5 oz Castelvetrano green olives, drained and halved
5 oz Kalamata pitted olives, drained and halved
7 oz feta cheese
1/2 c canola oil
1/4 c olive oil
1 lemon, juiced
1 1/2 tsp oregano
1 tsp kosher salt
1 tsp black pepper
How to make Mediterranean Orzo Salad
Step 1: Bring a pot of salted water to a boil. When boiling, add the orzo and cook for about 10 minutes. Drain, rinse and set aside.
Step 2: Place the cooled orzo into a large mixing bowl and add in the spinach, chopped vegetables, and olives. Crumble half of the feta cheese and sprinkle on top.
Step 3: Mix the canola oil, olive oil, lemon juice, oregano and salt and pepper in a small bowl until well combined. Pour this over the pasta mixture. Mix gently until evenly coated.
Step 4: Season according to taste and top with the rest of the feta cheese.
Step 5: Place in the fridge for at least an hour or overnight.
Step 6: Serve when ready or store in the fridge for up to a week.
Nutrition Facts:
Per Serving (0.75 cup) Calories 356 | Fat 22g34% | Saturated Fat 4g25% | Cholesterol 15mg5% | Sodium 756mg33% | Potassium 223mg6% | Carbohydrates 33g11% | Fiber 3g13% | Sugar 3g3% | Protein 8g16% | Vitamin A 1344 | IU27% | Vitamin C 27mg33% | Calcium 120mg12% | Iron 1mg6%
Ingredients
- 16 oz orzo
- 3 c baby spinach leaves, gently torn into large pieces
- 1 1/2 chopped red bell pepper, about one red bell pepper
- 1 c cucumber, diced and seeded, about one medium
- 3/4 c red onion, diced
- 5 oz Castelvetrano green olives, drained and halved
- 5 oz Kalamata pitted olives, drained and halved
- 7 oz feta cheese
- 1/2 c canola oil
- 1/4 c olive oil
- 1 lemon, juiced
- 1 1/2 tsp oregano
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
Step 1: Bring a pot of salted water to a boil. When boiling, add the orzo and cook for about 10 minutes. Drain, rinse and set aside.
Step 2: Place the cooled orzo into a large mixing bowl and add in the spinach, chopped vegetables, and olives. Crumble half of the feta cheese and sprinkle on top.
Step 3: Mix the canola oil, olive oil, lemon juice, oregano and salt and pepper in a small bowl until well combined. Pour this over the pasta mixture. Mix gently until evenly coated.
Step 4: Season according to taste and top with the rest of the feta cheese.
Step 5: Place in the fridge for at least an hour or overnight.
Step 6: Serve when ready or store in the fridge for up to a week.
