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This colorful Mediterranean orzo salad delivers the ideal mix of soft pasta, fresh veggies, salty olives, and sharp feta for a cool dish that shines as a side or light dinner. The tangy homemade dressing pulls everything together in a tasty summer treat.
I whipped up this salad for a block party when I wanted something that wouldn't spoil in the summer heat. It was gone within minutes, and now everyone asks me to bring my "special orzo mix" to all our get-togethers.
What You'll Need
- Orzo pasta makes the perfect foundation with its small, grain-like shape that soaks up all the good flavors
- Extra virgin olive oil forms the rich base for the dressing - don't skimp on quality here
- Fresh lemon juice adds that zingy kick that perks up everything else
- Balsamic vinegar brings a touch of sweetness and richness - try to find one that's a bit thick
- Dijon mustard helps blend the dressing while adding a nice flavor punch
- Dried oregano or Italian seasoning gives that authentic Mediterranean touch
- Cherry tomatoes add juicy pops of sweetness - mix red and yellow ones for extra color
- Cucumbers deliver that cool, crisp bite that balances the other ingredients
- Black and green olives bring salty goodness and true Mediterranean flair
- Feta cheese offers creamy tanginess and a bit of protein - break up a block yourself instead of buying pre-crumbled
- Baby spinach sneaks in some greens while making everything look prettier
Simple Orzo Salad Steps
- Get your orzo ready
- Boil one cup of orzo in two cups of water for about 10 minutes until it's tender with a slight bite. Watch it carefully, adding a splash more water if needed so it doesn't stick. After it reaches that perfect al dente stage, pour it into a fine mesh strainer and wash it with cold water right away to stop it cooking and keep it from sticking together.
- Mix up your dressing
- Throw olive oil, lemon juice, balsamic vinegar, Dijon mustard, oregano or Italian seasoning, salt, and pepper into a little jar. Stir it hard with a fork until everything comes together in a smooth, unified sauce. This homemade mix will give every bit of your salad that Mediterranean kick.
- Let the veggies soak
- In a big bowl, toss together your halved cherry tomatoes, cut-up cucumber pieces, and your mix of black and green olives. Pour your freshly made dressing over these veggies and mix well, letting them start to soak up all those tasty flavors while you finish getting everything else ready.
- Put it all together
- Add your cooled orzo to the bowl with the soaked veggies, then toss in the crumbled feta and fresh baby spinach. Gently mix everything until it's all evenly spread out and coated with dressing. Give it a taste and add more salt, pepper, or a squeeze of lemon if you think it needs it.
The Castelvetrano olives I mention in this dish are truly something special. They're buttery and mildly fruity, winning over even folks who usually hate olives. My kid, who typically picks out every olive, now asks for extra of these bright green goodies in her serving.
Smart Prep-Ahead Plan
One of the best things about this orzo dish is you can make it way before you need it. For the tastiest results when fixing it ahead, mix the orzo, veggies, and olives with just half of your dressing. Pop this mix in a sealed container in the fridge. Just before you're ready to eat, stir in the rest of the dressing plus the feta and spinach. This trick keeps the spinach crisp and the pasta texture just right while still letting all the flavors mingle nicely.
Fun Twists To Try
This dish loves to be changed up based on what's fresh or what's in your kitchen. Try throwing in some chopped bell peppers for sweet crunch, jarred artichoke hearts for fancy tang, or toasted pine nuts for rich texture. Want more protein? Add some grilled chicken, cooked shrimp, or chickpeas. You can even turn it into a Greek-style dish by focusing on olives, cucumber, tomato, and feta with just lemon and olive oil. The orzo base works with pretty much anything you want to add.
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Ways To Enjoy It
This flexible salad fits into all sorts of meals. For fancy dinner parties, put it in a wide, shallow bowl and top with extra feta, fresh herbs, and a drizzle of good olive oil. For work lunches, pack it in small containers for a tasty meal that doesn't need heating up. It goes great next to grilled chicken, fish, or lamb, adding flavor without stealing the show. For a full Mediterranean spread, serve it with hummus, warm pita, and some grilled veggies.
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Frequently Asked Questions
- → Is this orzo salad good to prep ahead?
Totally! Store your undressed salad with spinach aside for freshness. Combine everything just before eating, and it'll last up to 2 days in the fridge before final assembly.
- → How do I make it gluten-free?
Swap regular orzo for a gluten-free variety like rice-based pasta, quinoa, or rice itself. After cooking, give it a cold rinse to avoid stickiness, especially with gluten-free options.
- → What can replace feta cheese if I don’t eat it?
No feta? No problem! Use mini mozzarella balls, grated Parmesan, or a vegan cheese substitute to fit your preference.
- → What other veggies would work in this salad?
Go wild with extras! Add roasted mushrooms, sun-dried tomatoes, diced peppers, artichokes, or even some arugula or kale for variety.
- → How should I store leftover salad?
Leftovers can chill nicely in a sealed container in the fridge for up to 3 days. Expect flavors to deepen, although the pasta might soften a little.
- → Is store-bought dressing okay for this dish?
Sure thing! A high-quality Italian or Greek dressing will do the job. Look for something with olive oil and citrusy notes to keep that tangy punch.