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Orzo Salad – Light, Refreshing, and Full of Flavor

Orzo Salad with Feta and Vegetables
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This savory and zesty orzo salad features cherry tomatoes, cucumbers, olives, feta cheese, spinach, and an Italian dressing. It’s great for making ahead and sharing with the crowd at potlucks, barbecues, picnics, and cookouts!

Ingredients

Scale

Pasta:

  • 1 cup uncooked orzo

Salad Dressing:

  • ¼ cup extra virgin olive oil

  • 2 tbsp freshly squeezed lemon juice

  • 2 tbsp balsamic vinegar

  • 1 tbsp Dijon mustard (or more to taste)

  • ½ tsp dried oregano or Italian seasoning

  • ¼ tsp salt

  • Freshly ground black pepper, to taste

Salad Ingredients:

  • 10 oz cherry or grape tomatoes, halved (mix of red and yellow looks gorgeous)

  • 2 medium cucumbers, quartered

  • ⅓ cup black olives, sliced

  • ⅓ cup green olives, sliced (Castelvetrano recommended)

  • 4 oz crumbled feta cheese

  • 2 oz baby spinach

Instructions

1. Cook 1 cup of orzo in 2 cups water for about 10 minutes on a simmer. Add small amounts of extra water if the orzo is still not cooked and the water is already absorbed. Once the pasta is done cooking (al dente), drain and rinse under cold running water in a fine mesh strainer.

2. While the orzo is cooking, proceed with the rest of the recipe.

3. Combine the salad dressing ingredients in a small mason jar. Whisk with a fork until emulsified.

4. In a large mixing bowl, add sliced cherry tomatoes, quartered cucumber slices, olives, and salad dressing. Mix the dressing thoroughly with the veggies.

5. Add drained and rinsed orzo, crumbled feta cheese, and baby spinach to the bowl with marinated veggies. Toss to combine—season with salt and pepper. Add more lemon juice if desired.

Notes

Rinse cooked orzo under cold water in a fine mesh strainer before adding to the salad to stop cooking and prevent mushiness.

 

Use a homemade or store-bought Italian or Greek dressing as desired.

 

Customize with extras like mushrooms, sun-dried tomatoes, marinated artichokes, or zucchini.

 

Add more leafy greens like arugula if preferred.

 

Try other cheeses like mozzarella balls, sliced mozzarella, or Parmesan.

 

Use gluten-free orzo or alternatives like quinoa or jasmine rice for a gluten-free version. Rinse pasta well after cooking.

 

To make it dairy-free, substitute vegan feta.

 

Serve warm, room temperature, or chilled.

 

Store in an airtight container in the fridge for up to 3 days.

 

If making ahead, don’t add dressing or spinach until just before serving.

Nutrition

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