Orzo Salad Recipe

Why You’ll Love This Recipe

This salad is packed with Mediterranean flavors. The combination of fresh veggies, briny olives, and creamy feta makes it a delightful dish that is both light and satisfying. The homemade dressing, made with lemon, balsamic vinegar, and Dijon mustard, adds a refreshing zing. It’s versatile enough to be made gluten-free, dairy-free, or adjusted with your favorite ingredients. Whether served chilled, at room temperature, or slightly warm, this salad is a winner for any occasion.

Ingredients

For the Pasta:

• 1 cup uncooked orzo

For the Salad Dressing:

• ¼ cup extra virgin olive oil

• 2 tablespoons freshly squeezed lemon juice

• 2 tablespoons balsamic vinegar

• 1 tablespoon Dijon mustard (or more to taste)

• ½ teaspoon dried oregano or Italian seasoning

• ¼ teaspoon salt

• Freshly ground black pepper to taste

For the Salad:

• 10 oz cherry or grape tomatoes (red and yellow), sliced in half

• 2 medium cucumbers, quartered

• ⅓ cup pitted black olives, sliced

• ⅓ cup pitted green olives, sliced (Castelvetrano olives are a great choice)

• 4 oz crumbled feta cheese

• 2 oz baby spinach

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Orzo:
   Cook 1 cup of orzo in 2 cups of water for about 10 minutes on a simmer. If the orzo is not fully cooked and the water has already been absorbed, add small amounts of extra water. Once cooked al dente, drain and rinse under cold running water in a fine mesh strainer to stop the cooking process.

2. Make the Dressing:
   In a small mason jar or bowl, combine olive oil, lemon juice, balsamic vinegar, Dijon mustard, oregano, salt, and pepper. Whisk with a fork until fully emulsified.

3. Assemble the Salad:
   In a large mixing bowl, add the sliced cherry tomatoes, quartered cucumbers, olives, and half of the dressing. Toss thoroughly to coat the vegetables with the dressing.

4. Add Orzo and Cheese:
   Add the cooled orzo, crumbled feta cheese, and spinach to the bowl. Toss everything together, ensuring all ingredients are evenly mixed. Taste and adjust the seasoning with more salt, pepper, or lemon juice if desired.

5. Serve:
   Serve immediately, or refrigerate for up to 3 days. If making ahead, wait to add the spinach and dressing until just before serving to keep the salad fresh.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

• Gluten-Free: Use gluten-free orzo, quinoa, or another gluten-free pasta as a base.

• Dairy-Free: Replace the feta cheese with a dairy-free alternative or omit it for a lighter version.

• More Veggies: Add sun-dried tomatoes, marinated artichokes, mushrooms, or roasted zucchini for extra flavor and texture.

• Protein Boost: Add grilled chicken, shrimp, or chickpeas to make this salad a more filling meal.

Storage/Reheating

• Storage: This salad stores well in the refrigerator for up to 3 days. Be sure to store the dressing separately if you plan on making it ahead, and add it just before serving to avoid the salad becoming too soggy.

• Reheating: While this salad is best served chilled or at room temperature, you can gently warm it in the microwave or on the stovetop if you prefer a warmer dish.

FAQs

1. Can I make this salad ahead of time?

Yes, this salad is great for making ahead. You can prep all the ingredients and store them separately, then toss them together with the dressing just before serving.

2. Can I use store-bought dressing instead of making my own?

Absolutely! If you’re short on time, you can use store-bought Italian or Greek dressing. However, making your own dressing allows you to control the flavors and sweetness.

3. How can I make this salad spicier?

To add some heat, toss in a few red pepper flakes or add some sliced jalapeños or pepperoncini peppers.

4. Can I add more protein to this salad?

Yes, grilled chicken, tuna, chickpeas, or even hard-boiled eggs are great protein options to add to this salad.

5. Can I make this salad vegan?

Yes, simply omit the feta cheese or use a vegan cheese alternative to make this salad completely vegan.

6. How do I prevent the orzo from getting mushy?

Rinse the cooked orzo under cold running water to stop the cooking process and prevent it from becoming mushy. Be sure to cook it al dente.

7. Can I substitute the orzo with another pasta?

Yes, you can use other small pasta shapes like farfalle, penne, or fusilli. If you prefer a gluten-free option, quinoa or gluten-free pasta works well.

8. How can I make the salad more tangy?

Add extra lemon juice or a splash of white wine vinegar to enhance the tanginess of the salad.

9. Can I use different olives?

Yes, feel free to use any type of olives you prefer, such as Kalamata, green olives, or black olives. Castelvetrano olives add a nice buttery flavor, but any variety will work.

10. Can I serve this salad warm?

Yes, this salad can be served slightly warm or at room temperature if you prefer. The flavors will still be delicious!

Conclusion

This Orzo Salad is a light yet satisfying dish, bursting with Mediterranean flavors. The fresh veggies, feta, and olives, combined with the tangy dressing, make it a crowd-pleasing option for potlucks, picnics, or just a quick meal at home. Whether served chilled, at room temperature, or slightly warm, it’s a versatile and customizable salad that everyone will love!

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