Name: Mediterranean Orzo Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Mediterranean
Ingredients: 16 ounces orzo; 3 cups baby spinach leaves, gently torn into large pieces; 1 1/2 cups chopped red bell pepper (about one red bell pepper); 1 cup cucumber, diced and seeded (about one medium); 3/4 cup red onion, diced; 5 ounces Castelvetrano green olives, drained and halved; 5 ounces Kalamata pitted olives, drained and halved; 7 ounces feta cheese; 1/2 cup canola oil; 1/4 cup olive oil; 1 lemon, juiced; 1 1/2 teaspoons oregano; 1 teaspoon kosher salt; 1 teaspoon black pepper

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Introduction

This Mediterranean Orzo Salad is a vibrant and flavorful dish perfect for warm-weather meals or as a hearty side. Packed with fresh vegetables, olives, and creamy feta, it offers a delightful balance of tastes and textures. Easy to prepare and great for make-ahead lunches or gatherings.

This image shows a clear glass bowl filled with a colorful pasta salad placed on a white marbled surface. The bottom layer is light yellow orzo pasta, topped with bright green spinach leaves scattered throughout. On top of the spinach, there are chopped pieces of light green cucumber, small chunks of red bell pepper, and diced purple onion. There are also sliced green olives and dark purple olives spread mostly on one side. White crumbled cheese is sprinkled over the salad, adding a creamy texture contrast to the fresh vegetables. A long wooden spoon is resting inside the bowl, with a woman's hand holding it. On the side of the bowl, there are two whole yellow lemons and a half-cut lemon. A blue and white cloth is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces orzo
3 cups baby spinach leaves, gently torn into large pieces
1 1/2 cups chopped red bell pepper (about one red bell pepper)
1 cup cucumber, diced and seeded (about one medium)
3/4 cup red onion, diced
5 ounces Castelvetrano green olives, drained and halved
5 ounces Kalamata pitted olives, drained and halved
7 ounces feta cheese
1/2 cup canola oil
1/4 cup olive oil
1 lemon, juiced
1 1/2 teaspoons oregano
1 teaspoon kosher salt
1 teaspoon black pepper

Instructions

Step 1: Bring a pot of water to a boil, season it with salt, and cook the orzo for 10 minutes. Drain the orzo, rinse under cold water, and set aside to cool.
Step 2: Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped red bell pepper, cucumber, red onion, and both types of olives. Crumble half of the feta cheese over the mixture.
Step 3: In a small bowl, whisk together the canola oil, olive oil, lemon juice, oregano, kosher salt, and black pepper until well combined. Pour the vinaigrette over the orzo mixture and gently fold to coat everything evenly. Taste and adjust seasoning if needed.
Step 4: Top the salad with the remaining feta cheese. Refrigerate for at least 1 hour or overnight to allow the flavors to meld before serving.

Tips & Variations

For extra freshness, add chopped fresh herbs like parsley or mint.
Swap canola oil for avocado oil for a richer dressing flavor.
Include cherry tomatoes or roasted red peppers for added color and sweetness.
Use gluten-free orzo or a small pasta like couscous to accommodate dietary needs.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and, if needed, add a splash of olive oil or lemon juice to brighten the flavors. This salad is best enjoyed chilled or at room temperature.

How to Serve

A clear glass bowl filled with a colorful layered salad sits on a white marbled surface. The base layer consists of light yellow orzo pasta scattered throughout. Fresh green spinach leaves are mixed in, showing bright and dark green shades. There are diced red bell peppers and cucumbers adding red and pale green pieces evenly spread on top. Chopped purple onion bits add a pop of deep purple among the vegetables. Sliced green olives with pits show a soft green surface while whole and halved dark purple Kalamata olives provide a rich contrast. Small dollops of white crumbly feta cheese are dotted around the salad. A wooden salad spoon with a smooth grain rests inside the bowl. Two halved lemons with bright yellow rinds are placed near the bowl on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad in advance?

Yes, this salad benefits from resting in the refrigerator for at least an hour or overnight, which helps the flavors develop and meld together beautifully.

What can I use if I don’t have Castelvetrano olives?

You can substitute with other mild green olives, such as Manzanilla olives, or simply increase the amount of Kalamata olives for a slightly different but still delicious flavor.