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Orzo Salad

Orzo Salad

This vibrant orzo salad is a refreshing and nutritious dish that combines the delightful textures of orzo pasta with an array of fresh vegetables. Perfect for any occasion—be it a summer barbecue, a potluck, or a casual picnic—this salad not only impresses with its colorful presentation but also tantalizes the taste buds with its zesty Italian dressing. Easy to prepare and even better after marinating, this dish is ideal for meal prep. Customize it with your favorite vegetables or proteins to make it truly your own.

  • Total Time: 20 minutes
  • Yield: Serves approximately 6

Ingredients

Scale
  • 1 cup uncooked orzo
  • 10 oz cherry tomatoes, halved
  • 2 medium cucumbers, quartered
  • 1/3 cup sliced black and green olives
  • 4 oz crumbled feta cheese
  • 2 oz baby spinach
  • Dressing: olive oil, lemon juice, balsamic vinegar, Dijon mustard, dried oregano, salt, and pepper

Instructions

  1. Cook orzo in boiling water for about 10 minutes until al dente. Drain and rinse under cold water.
  2. In a mason jar, combine olive oil, lemon juice, balsamic vinegar, mustard, oregano, salt, and pepper. Whisk until emulsified.
  3. In a mixing bowl, combine tomatoes, cucumbers, olives, dressing, drained orzo, feta cheese, and spinach. Toss gently until mixed well.
  • Author: Jennifer
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 290
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 20mg

Keywords: Allow the salad to marinate for at least 30 minutes to enhance flavors. Feel free to add grilled chicken or chickpeas for added protein. Store leftovers in an airtight container in the fridge for up to 4 days.