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Mediterranean Orzo Salad Recipe

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★★★★★

4.7 from 102 reviews

A vibrant and refreshing Mediterranean Orzo Salad combining tender orzo pasta with crisp vegetables, tangy olives, and creamy feta cheese, all tossed in a zesty lemon-oregano vinaigrette. Perfect for a light lunch or a delicious side dish at your next gathering.

Ingredients

Scale

Salad 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

Vinaigrette

  • 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

  1. Cook the Orzo: Bring a pot of water to a boil, season it with salt, then add the orzo and cook for 10 minutes until tender. Drain the orzo in a colander, rinse under cold water to stop cooking, and set it aside to cool completely.
  2. Combine Salad Ingredients: Transfer the cooled orzo into a large mixing bowl. Add the baby spinach, chopped red bell pepper, diced cucumber, diced red onion, Castelvetrano green olives, and Kalamata olives. Crumble half of the feta cheese on top of the pasta and vegetables.
  3. Prepare the Vinaigrette and Toss: In a small bowl, whisk together the canola oil, olive oil, fresh lemon juice, oregano, kosher salt, and black pepper until fully combined. Pour this vinaigrette over the orzo mixture, then gently fold everything together until the pasta and vegetables are evenly coated. Taste and adjust seasoning if necessary, then sprinkle the remaining feta cheese on top.
  4. Chill Before Serving: Cover the salad and refrigerate for at least 1 hour or preferably overnight to allow the flavors to meld beautifully. Serve chilled or at room temperature.

Notes

  • For best flavor, prepare the salad a few hours in advance or the night before serving.
  • Make sure to rinse the cooked orzo under cold water to prevent it from sticking and to cool it down quickly.
  • You can substitute Castelvetrano olives with green olives if unavailable.
  • Feel free to add fresh herbs like parsley or mint for added freshness.
  • This salad stores well in the refrigerator for up to 2 days but is freshest on day one.

Keywords: Mediterranean Orzo Salad, Orzo Salad, Mediterranean Pasta Salad, Feta Orzo Salad, Healthy Orzo Salad, Summer Salad

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