Mediterranean Orzo Power Salad (Printable)
Nutrient-packed pasta salad with Mediterranean vegetables, feta, and zesty vinaigrette. Ready in 30 minutes.
# What You 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)
→ Lemon-Oregano Vinaigrette
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
# Steps:
01 - Bring a large pot of salted water to a rolling boil. Add 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, combine extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, and Dijon mustard. Whisk vigorously until the dressing emulsifies into a smooth, unified consistency. Season with salt and black pepper to taste.
03 - In a large salad bowl, toss together the cooled orzo, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, halved Kalamata olives, and chopped baby spinach.
04 - Pour the prepared lemon-oregano vinaigrette over the salad mixture. Gently toss all ingredients together, 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 lightly to distribute without breaking up the feta.
06 - Taste the finished salad and adjust salt and pepper as needed. Serve chilled or at room temperature for the best flavor.
# Expert Hints:
01 -
- It comes together in thirty minutes flat and actually tastes better after sitting in the fridge overnight.
- The lemon oregano dressing is the kind of thing you will want to put on everything from grilled fish to roasted potatoes.
02 -
- Do not skip rinsing the orzo or you will end up with a sticky clumpy mess that no amount of dressing can save.
- Making this a few hours ahead actually improves the flavor because the pasta has time to absorb the dressing.
03 -
- Salt your pasta water until it tastes like the sea because that is the only chance you get to season the orzo itself.
- Letting the finished salad rest in the fridge for at least an hour before serving transforms it from good to unforgettable.