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Orzo Salad Recipe

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A vibrant, flavorful orzo salad with Mediterranean flavors, featuring fresh vegetables, feta cheese, olives, and a zesty homemade dressing.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Cooked
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

1 cup uncooked orzo

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

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

Instructions

  1. 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 to stop the cooking process.
  2. 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. 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 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 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.

Notes

  • For a gluten-free version, use gluten-free orzo, quinoa, or another gluten-free pasta.
  • For a dairy-free version, replace feta cheese with a dairy-free alternative or omit it altogether.
  • Add more veggies like sun-dried tomatoes, roasted zucchini, or artichokes for extra flavor and texture.
  • For extra protein, add grilled chicken, shrimp, or chickpeas to make the salad more filling.
  • For a spicier salad, add red pepper flakes, jalapeños, or pepperoncini peppers.
  • Store the dressing separately to prevent the salad from becoming soggy if making ahead.

Nutrition

Find it online: https://cheftinaskitchen.com/orzo-salad-recipe/