Orzo Salad
This refreshing Orzo Salad is a vibrant blend of fresh vegetables and zesty dressing, making it the perfect dish for summer gatherings, potlucks, or quick weeknight meals. With its delightful combination of cherry tomatoes, cucumbers, olives, and feta cheese, this salad not only looks appealing but also bursts with flavor. It’s easy to prepare in just 20 minutes and can be made ahead of time to allow the flavors to meld beautifully. Whether served as a main dish or as a side, this nutritious salad is sure to impress your family and friends.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup uncooked orzo
- 10 oz cherry or grape tomatoes (halved)
- 2 medium cucumbers (quartered)
- 1/3 cup pitted black olives (sliced)
- 1/3 cup pitted green olives (sliced)
- 4 oz crumbled feta cheese
- 2 oz baby spinach
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- freshly ground black pepper (to taste)
Instructions
- Cook the orzo in a large pot of salted boiling water until al dente (about 8-10 minutes). Drain and cool slightly.
- In a mixing bowl, whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, oregano, salt, and pepper to create the dressing.
- In a large bowl, combine the cooked orzo with tomatoes, cucumbers, olives, feta cheese, and spinach. Pour the dressing over the mixture and toss gently to combine.
- Adjust seasoning as needed and serve immediately or refrigerate for later use.
Nutrition
- Serving Size: 1 cup (180g)
- Calories: 325
- Sugar: 3g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
Find it online: https://musttrymeals.com/orzo-salad/