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–+ servings
Orzo Salad

Vibrant Orzo Salad Recipe for Refreshing Summer Meals

Enjoy this vibrant Orzo Salad packed with fresh ingredients, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup uncooked orzo can substitute with gluten-free orzo, quinoa, or rice
  • 1 cup cherry tomatoes fresh and colorful; substitute with grape tomatoes or diced bell peppers
  • 1 cup diced cucumbers provides crunch; peel if desired
  • 1/2 cup black and green olives (Castelvetrano) adds briny flavor; substitute with kalamata olives
  • 1 cup crumbled feta cheese can be swapped with dairy-free feta for vegan option
  • 2 cups baby spinach adds freshness; can replace with arugula or mixed greens
For the Dressing
  • 1/3 cup extra virgin olive oil choose a quality olive oil for best taste
  • 2 tablespoons freshly squeezed lemon juice adds acidity; substitute with lime juice if desired
  • 1 tablespoon balsamic vinegar can replace with red wine vinegar
  • 1 teaspoon Dijon mustard emulsifies the dressing; omit for a simpler option
  • 1 teaspoon dried oregano Italian seasoning can be used as a substitute
  • to taste salt & black pepper essential for seasoning

Equipment

  • Medium saucepan
  • Colander
  • Mixing Bowl
  • jar with lid

Method
 

Step‑by‑Step Instructions for Orzo Salad
  1. Boil 2 cups of water in a medium saucepan. Add 1 cup of uncooked orzo and cook for about 10 minutes until al dente. Drain and rinse under cold water.
  2. In a small bowl or jar, combine 1/3 cup olive oil, 2 tbsp lemon juice, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp oregano, salt, and pepper. Whisk or shake until emulsified.
  3. In a large mixing bowl, combine cooled orzo with 1 cup halved cherry tomatoes, 1 cup diced cucumbers, 1/2 cup sliced olives, 1 cup crumbled feta, and 2 cups spinach. Toss gently.
  4. Drizzle the dressing over the salad and toss to coat. Adjust seasoning with more salt, pepper, or lemon juice if desired.
  5. Serve immediately or refrigerate with spinach kept separate until serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 10gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 40mgCalcium: 15mgIron: 10mg

Notes

You can adjust the salad ingredients and dressing as per your preferences or available ingredients.

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