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Mediterranean Orzo Salad: Easy and Healthy

A colorful Mediterranean Orzo Salad in a white bowl with feta and olives.
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This Mediterranean Orzo Salad is packed with fresh vegetables, tender orzo, briny olives, and creamy feta, all tossed in a bright lemon oregano dressing. Perfect for meal prep or feeding a crowd.

Ingredients

Scale

For the Pasta Salad:

  • 16 ounces orzo
  • 3 cups baby spinach leaves, gently torn
  • 1 1/2 red bell pepper, chopped
  • 1 cup cucumber, diced and seeded
  • 3/4 cup red onion, diced
  • 5 ounces Castelvetrano green olives, drained and halved
  • 5 ounces Kalamata olives, pitted, drained and halved
  • 7 ounces feta cheese

For the Dressing:

  • 1/2 cup canola oil
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook the orzo for about 10 minutes or until al dente. Drain, rinse with cold water, and set aside to cool completely.

2. Transfer the cooled orzo to a large mixing bowl. Add the torn spinach, chopped red bell pepper, diced cucumber, red onion, and both types of olives.

3. Crumble half of the feta cheese over the pasta mixture and gently toss to combine.

4. In a small bowl, whisk together the canola oil, olive oil, lemon juice, oregano, kosher salt, and black pepper until well combined.

5. Pour the dressing over the pasta salad and gently fold until everything is evenly coated. Taste and adjust seasoning as needed.

6. Top with the remaining feta cheese and refrigerate for at least 1 hour or overnight before serving for best flavor.

Notes

For best texture and flavor, chill the salad before serving.

Store in an airtight container in the refrigerator for up to 3 days, though it will keep up to 1 week.

If making ahead, consider adding a little extra lemon juice or olive oil before serving to refresh the flavors.

Nutrition

Find it online: https://paulakitchen.com/mediterranean-orzo-salad/