Mediterranean Orzo Salad Recipe
Whip up this easy Mediterranean orzo salad recipe in just a few minutes, then let it marinate for an hour before serving it at your next dinner party or potluck.
Servings: 10 servings
Ingredients
For the Pasta Salad:
- 16 oz Orzo
- 3 cups Baby Spinach
- 1 ½ cups Roasted Red Peppers roughly chopped
- 1 cup Cucumber diced with skin on
- 1 cup Artichoke Hearts from a can drained and roughly chopped
- ⅔ cup Red Onion diced
- 5 oz. Green Olives pitted, drained and sliced in half
- 5 oz. Kalamata Olives pitted, drained and sliced in half
- 6 oz. Feta Cheese crumbled
For the Dressing:
- 1/3 cup Extra Virgin Olive Oil
- 1 Lemon juiced
- 1 ½ tsp Oregano dried
- Salt and Pepper to taste
Instructions
- Cook the orzo according to package instructions. Drain, rinse and set aside to cool.
- In a large bowl, add the spinach, roasted red peppers, cucumber, artichoke hearts, olives and orzo then toss together. Then add half the feta cheese.
- In a small bowl, prepare the dressing by mixing the olive oil, lemon juice, oregano, salt and pepper. Pour the dressing over the salad, toss and adjust the seasonings as required.
- Refrigerate one hour (can be up to 24 hours). When ready to eat, add the remaining feta cheese on top and enjoy.
Notes
- Set aside 2-3 tablespoons of dressing to redress and moisten the salad after it chills in the refrigerator.
- Rinse the orzo pasta in cold water to end the cooking process and speed up the chilling time.
- Taste the pasta salad after chilling and before serving to ensure it stays flavorful and not bland.
Nutrition
Serving: 1serving | Calories: 346kcal | Carbohydrates: 41g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 15mg | Sodium: 1130mg | Potassium: 257mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1154IU | Vitamin C: 19mg | Calcium: 138mg | Iron: 2mg