Go Back
–+ servings
Orzo Salad

Refreshing Orzo Salad with Feta and Crunchy Veggies

A vibrant and delightful Orzo Salad that combines feta and fresh vegetables for a quick and refreshing dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo Substitution: Use gluten-free pasta for a gluten-free option.
  • 1 cup Cherry/Grape Tomatoes Other options: Heirloom tomatoes can be a beautiful alternative.
  • 1 cup Cucumbers Choose English cucumbers for fewer seeds.
  • 1/2 cup Black and Green Olives Substitute: Any pitted olives of preference can work here.
  • 1 cup Feta Cheese Substitution: Dairy-free feta makes for a great vegan alternative.
  • 2 cups Baby Spinach Note: Mixed greens or arugula can also be used.
For the Dressing
  • 1/4 cup Extra Virgin Olive Oil Substitution: Light olive oil or avocado oil for milder taste.
  • 1 each Lemon Juice Freshly squeezed is best.
  • 2 tablespoons Balsamic Vinegar Substitution: Red wine vinegar is a tasty alternative.
  • 1 tablespoon Dijon Mustard Substitution: Yellow mustard can be used in a pinch.
  • 1 teaspoon Dried Oregano Substitution: Italian seasoning works in a similar way.

Equipment

  • medium saucepan
  • Colander
  • Mixing bowl
  • jar with lid

Method
 

Step-by-Step Instructions
  1. Bring 2 cups of water to a rolling boil in a medium saucepan. Carefully add 1 cup of orzo, stirring gently. Cook uncovered for about 10 minutes or until the orzo is al dente. Drain and rinse under cold water.
  2. While the orzo cools, mix the dressing by combining 1/4 cup of extra virgin olive oil, juice from one lemon, 2 tablespoons of balsamic vinegar, 1 tablespoon of Dijon mustard, and 1 teaspoon of dried oregano in a medium jar. Season with salt and pepper, then shake or whisk until well combined.
  3. In a large mixing bowl, combine 1 cup of halved cherry tomatoes, 1 cup of quartered cucumbers, and 1/2 cup of olives. Toss gently.
  4. Once the orzo has cooled, add it to the bowl with the vegetables along with 1 cup of crumbled feta cheese and 2 cups of baby spinach. Gently fold everything together.
  5. Taste and adjust the seasoning as needed. Toss again to blend flavors.
  6. Cover and chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 33gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 400mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Use fresh vegetables for maximum flavor. Let the salad chill before serving to enhance the taste.

Tried this recipe?

Let us know how it was!