Zesty Orzo Salad (Print Version)
# Ingredients:
→ Pasta
01 -
1 cup dry orzo pasta
→ Dressing
02 -
2 tablespoons balsamic vinegar
03 -
½ teaspoon dried oregano or Italian herbs
04 -
¼ cup olive oil (extra virgin)
05 -
2 tablespoons fresh lemon juice
06 -
¼ teaspoon of salt
07 -
1 tablespoon Dijon mustard
08 -
Ground black pepper to your preference
→ Salad base
09 -
2 medium cucumbers, sliced into quarters
10 -
60g fresh baby spinach
11 -
⅓ cup green olives (pitted and sliced, Castelvetrano suggested)
12 -
⅓ cup black olives (pitted and sliced)
13 -
285g cherry or grape tomatoes, halved (use mixed colors if possible)
14 -
115g feta (crumbled)
# Instructions:
01 -
Boil dry orzo in 2 cups of water for roughly 10 minutes until tender but firm. If needed, add water in small amounts. Drain well, then rinse with cold water using a strainer.
02 -
In a small jar, throw together olive oil, lemon juice, Dijon mustard, oregano, balsamic vinegar, salt, and pepper. Give it a good whisk until smooth and combined.
03 -
In a big bowl, toss together the cucumber, halved tomatoes, and olives. Drizzle the dressing over the top and give everything a good stir.
04 -
Bring the cooked orzo, crumbled feta, and spinach into the bowl with the veggies. Toss everything together, sprinkle with any optional seasonings, and adjust salt or lemon juice as you like.
# Notes:
01 -
Rinse orzo with cool water to stop cooking and keep its texture firm
02 -
You can swap the dressing for Greek or Italian store-bought if you're in a hurry
03 -
Add-ons like sun-dried tomatoes, mushrooms, zucchini, or artichokes are tasty options
04 -
Try different cheeses like baby mozzarella, mozzarella slices, or grated Parmesan too
05 -
This can be served chilled, warm, or even at room temperature
06 -
Leftovers last for 3 days in a sealed container in the fridge
07 -
If making ahead, save adding the spinach and dressing until just before eating