Mediterranean Orzo Power Salad (Print Version)
Vibrant Mediterranean orzo with fresh vegetables, feta, olives, and zesty lemon-oregano dressing.
# What You'll Need:
→ Pasta
01 - 7 oz orzo pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/2 cup pitted Kalamata olives, halved
07 - 1/2 cup baby spinach, chopped
→ Cheese & Add-Ons
08 - 1/2 cup feta cheese, crumbled
09 - 1/4 cup toasted pine nuts (optional)
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp fresh lemon juice
12 - 1 clove garlic, minced
13 - 1 tsp dried oregano
14 - 1/2 tsp Dijon mustard
15 - Salt and black pepper, to taste
→ Fresh Herbs
16 - 2 tbsp fresh parsley, chopped
17 - 1 tbsp fresh mint, chopped
# How to Cook:
01 - Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions until al dente. Drain through a colander, rinse thoroughly under cold running water to halt cooking, and set aside to cool completely.
02 - In a small mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, and Dijon mustard. Season with salt and freshly ground black pepper to taste. Set aside.
03 - In a large salad bowl, combine the cooled orzo, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, halved Kalamata olives, and chopped baby spinach. Toss gently to distribute evenly.
04 - Pour the prepared vinaigrette over the salad mixture. Toss gently but thoroughly, ensuring every component is evenly coated with the dressing.
05 - Fold in the crumbled feta cheese, toasted pine nuts if using, chopped fresh parsley, and chopped fresh mint. Toss once more to incorporate without breaking down the cheese.
06 - Taste the salad and adjust the salt and pepper as needed. Serve chilled or at room temperature for the best flavor.
# Expert Advice:
01 -
- The lemon oregano vinaigrette pulls every ingredient together without overpowering the fresh crunch of raw vegetables.
- It travels beautifully, making it the most reliable dish you can bring to a picnic, barbecue, or weekday desk lunch.
- You can prep everything in the time it takes the orzo to cook, which means dinner is on the table in half an hour.
02 -
- Rinsing the orzo under cold water is not optional because residual heat will continue cooking the pasta and turn it gummy.
- Dress the salad at least fifteen minutes before serving so the pasta has time to soak up the vinaigrette and the flavors meld together.
- This salad keeps beautifully in the refrigerator for up to three days, though the spinach will wilt slightly by day two.
03 -
- Salt the pasta water until it tastes like mild seawater because this is your only chance to season the orzo from the inside out.
- Make double the dressing and keep the extra in a jar in the fridge for quick salads throughout the week.