Description
1 cup orzo pasta
2 cups fresh spinach, chopped
1/2 cup Kalamata olives, sliced
1/2 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and black pepper, to taste
Directions
Cook orzo according to package instructions until al dente. Drain and rinse under cold water.
In a large bowl, combine cooked orzo, spinach, olives, cherry tomatoes, feta cheese, red onion, and parsley.
In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and black pepper.
Drizzle dressing over the orzo mixture and toss gently to combine.
Serve immediately or refrigerate for 15 minutes to allow flavors to meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect Mediterranean Orzo Salad every time.
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente (typically 8-10 minutes).
- Cool the Pasta: Once cooked, drain the orzo in a colander. Immediately rinse it under cold running water to stop the cooking process and cool it down completely. This prevents the salad from becoming gummy.
- Prepare the Vegetables: While the orzo cooks, chop the spinach, slice the Kalamata olives, halve the cherry tomatoes, finely chop the red onion, and chop the fresh parsley. Crumble the feta cheese if not pre-crumbled.
- Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper until well emulsified.
- Combine: In a large mixing bowl, add the cooled orzo, all prepared vegetables, herbs, and feta cheese.
- Toss and Rest: Drizzle the dressing over the salad ingredients. Gently toss everything together until evenly coated. For best flavor, cover and refrigerate for at least 15 minutes before serving to allow the flavors to meld.
Serving Suggestions
This versatile salad shines in many settings. Serve it as a light, standalone lunch. It pairs beautifully as a side dish with grilled chicken, fish like salmon or lemon-herb shrimp, or lamb kebabs. For a picnic or potluck, it’s a travel-friendly option. Consider serving it on a bed of extra fresh greens like arugula for added texture, or stuffed into hollowed-out tomatoes or bell peppers for an elegant presentation.
How-to Summary
Quickly cook and cool orzo pasta. Chop all fresh ingredients—spinach, olives, tomatoes, onion, parsley—and crumble feta. Whisk a simple dressing of olive oil, lemon juice, and Mediterranean herbs. Combine everything in a large bowl, toss with the dressing, and chill briefly before serving for a refreshing, flavorful salad.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, it’s an excellent make-ahead dish. Prepare it up to a day in advance. Store it covered in the refrigerator. If possible, add an extra small drizzle of olive oil and a squeeze of lemon juice before serving to refresh it.
What can I use instead of feta cheese?
For a similar salty, tangy profile, try crumbled goat cheese or ricotta salata. For a dairy-free version, omit the cheese or use a vegan feta alternative.
Is there a substitute for orzo?
Other small pastas like ditalini, small shells, or even couscous or quinoa work well as a base for this salad.
How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, though the spinach may wilt slightly.
Can I add protein to make it a main course?
Absolutely. Grilled chicken breast, chickpeas, canned tuna, or flaked salmon are excellent additions that turn this side into a hearty meal.
Common Mistakes to Avoid
- Not Cooling the Orzo: Adding dressing to warm orzo causes it to absorb too much oil and become mushy. Always rinse with cold water until completely cool.
- Overlooking the Salt: Since feta and Kalamata olives are salty, taste the salad after combining before adding additional salt.
- Using Bottled Lemon Juice: Fresh lemon juice is crucial for the bright, authentic flavor. Bottled juice can taste metallic and flat.
- Over-Chopping Ingredients: Aim for uniform, bite-sized pieces but avoid chopping vegetables too finely, or they’ll lose their texture.
Conclusion
This Mediterranean Orzo Salad is a celebration of fresh, vibrant flavors that comes together with minimal effort. Its perfect balance of tangy feta, briny olives, sweet tomatoes, and herbaceous dressing makes it a reliable choice for any occasion, from a quick weeknight dinner to a festive gathering. By following the step-by-step guide and avoiding common pitfalls, you can master this delicious and adaptable recipe. Enjoy the taste of the Mediterranean in every bite.
