Description
This savory and zesty orzo salad features cherry tomatoes, cucumbers, olives, feta cheese, spinach, and an Italian dressing. It’s great for making ahead and sharing with the crowd at potlucks, barbecues, picnics, and cookouts!
Ingredients
- 1 cup uncooked orzo
Salad dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard or more
- ½ teaspoon dried oregano or Italian seasoning
- ¼ teaspoon salt
- Freshly ground black pepper to taste
Salad ingredients:
- 10 oz cherry or grape tomatoes (red and yellow), sliced in half
- 2 medium cucumbers, quartered
- ⅓ cup pitted black olives, sliced
- ⅓ cup pitted green olives, sliced (Castelvetrano olives)
- 4 oz crumbled feta cheese
- 2 oz baby spinach
Instructions
1. Cook 1 cup of orzo in 2 cups water for about 10 minutes on a simmer. Add small amounts of extra water if the orzo is still not cooked and the water is already absorbed. Once the pasta is done cooking (al dente), drain and rinse under cold running water in a fine mesh strainer.
2. While the orzo is cooking, proceed with the rest of the recipe.
3. Combine the salad dressing ingredients in a small mason jar. Whisk with a fork until emulsified.
4. In a large mixing bowl, add sliced cherry tomatoes, quartered cucumber slices, olives, and salad dressing. Mix the dressing thoroughly with the veggies.
5. Add drained and rinsed orzo, crumbled feta cheese, and baby spinach to the bowl with marinated veggies. Toss to combine—season with salt and pepper. Add more lemon juice if desired.
Notes
• Rinse cooked orzo under cold water in a fine mesh strainer before adding to the salad to stop cooking and prevent mushiness.
• Make a dressing from scratch or use store-bought Italian or Greek.
• Add mushrooms, sun-dried tomatoes, marinated artichokes, or zucchini for variation.
• Use leafy greens like spinach or arugula.
• Cheese alternatives include mozzarella pearls, sliced mozzarella, or Parmesan.
• Use gluten-free orzo or other substitutes like quinoa or rice for a gluten-free version.
• For dairy-free, use vegan feta.
• Serve warm, at room temperature, or chilled.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For make-ahead, add dressing and spinach just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 407
- Sugar: 6g
- Sodium: 882mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 25mg