Mediterranean Orzo Salad

by Sheryl

Prep Time: 30 minutes | Total Time: 30 minutes | Servings: 12

Easy, convenient, and quick to prepare Mediterranean Orzo Salad. A perfect salad recipe to feed the crowd, for parties, or simple dinner with family. Crunchy fresh veggies, leafy green spinach with orzo pasta and briny olives – a real treat and a must-try!

Ingredients

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

How to make Mediterranean Orzo Salad

Step 1: Bring a pot of salted water to a boil. When boiling, add the orzo and cook for about 10 minutes. Drain, rinse and set aside.

Step 2: Place the cooled orzo into a large mixing bowl and add in the spinach, chopped vegetables, and olives. Crumble half of the feta cheese and sprinkle on top.

Step 3: Mix the canola oil, olive oil, lemon juice, oregano and salt and pepper in a small bowl until well combined. Pour this over the pasta mixture. Mix gently until evenly coated.

Step 4: Season according to taste and top with the rest of the feta cheese.

Step 5: Place in the fridge for at least an hour or overnight.

Step 6: Serve when ready or store in the fridge for up to a week.

Nutrition Facts:

Per Serving (0.75 cup) Calories 356 | Fat 22g34% | Saturated Fat 4g25% | Cholesterol 15mg5% | Sodium 756mg33% | Potassium 223mg6% | Carbohydrates 33g11% | Fiber 3g13% | Sugar 3g3% | Protein 8g16% | Vitamin A 1344 | IU27% | Vitamin C 27mg33% | Calcium 120mg12% | Iron 1mg6%

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