Mediterranean Orzo Salad
This easy recipe for a fresh, tasty, & simple Mediterranean Orzo Salad is fantastic. The healthy vegetables & lemon vinaigrette are the best. The quick 30-minute side or main dish salad is vegan & vegetarian approved - or add feta & salami for a heartier option. Great make-ahead idea for lunch, dinner, picnics, & potlucks.
Ingredients
- 1.5 cups dry orzo pasta
- 1 cup cherry tomatoes cut in half
- ½ cup sun-dried tomatoes chopped
- 1 cup kalamata olives pitted & chopped
- 1 cup jarred roasted red peppers in oil chopped
- 1 cup spinach leaves rough chop
Dressing Ingredients
- ⅓ cup olive oil
- 3 tablespoons lemon juice fresh squeezed
- 2 cloves garlic finely minced
- ¼ teaspoon dried basil
- ¼ teaspoon dried parsley
- ⅛ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup baby arugula
- feta crumbles and/or diced salami - ½ cup each OPTIONAL
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add the dry pasta & stir to combine, reduce heat to medium-high. Cook until al dente - about 8-10 minutes or per the package instructions.** while the pasta is cooking, prep the other ingredients.1.5 cups dry orzo pasta
- Wash, dry, chop, or cut any of the fresh or jarred produce items. Add to a large serving bowl.1 cup cherry tomatoes, ½ cup sun-dried tomatoes, 1 cup kalamata olives, 1 cup jarred roasted red peppers in oil, 1 cup spinach leaves
- OPTIONAL - add the crumbled feta and/or the diced salami if using these optional ingredients.feta crumbles and/or diced salami - ½ cup each
- DO NOT over cook the pasta, check regularly . Once ready, drain in a colander & run cold water over it. The cold water helps cool off the orzo, removes the starch so it doesn't stick together, & shocks it so it doesn't continue to cook (aka get mushy!)
- Once cool, add the orzo to the mixing bowl with the other ingredients. The residual heat will wilt the spinach a bit & that is expected.
- In a mason jar or large bowl, add all the ingredients for the dressing. Shake or whisk to combine. Immediately pour it over the salad.Gently toss so the dressing coats all the ingredients. Season with salt & pepper as needed.⅓ cup olive oil, 3 tablespoons lemon juice, 2 cloves garlic, ¼ teaspoon dried basil, ¼ teaspoon dried parsley, ⅛ teaspoon dried oregano, ¼ teaspoon salt, ⅛ teaspoon black pepper
- Serve in individual bowls or plates along with a divide a bit of fresh arugula leaves to each serving. This adds texture & crunch. Enjoy while slightly warm. Or refrigerate and enjoy later cold from the fridge.1 cup baby arugula
Notes
- the above nutritional information is calculated without the optional feta & salami
- Use store-bought dressing instead of homemade for a timesaver.
- Instead of kalamata olives, use any sliced/pitted black or green olives.
- Omit the arugula & use only fresh spinach leaves if you don't like the bitter & peppery flavor of this green.
- Use gluten-free orzo if needed for dietary needs or allergies.
- Store in the refrigerator for up to 5 days.
- DO NOT overcook the pasta, it needs to be al dente or it will become mushy in the salad.
- Make sure all the ingredients are small & bite-size for easy eating.
Nutrition
Calories: 237kcalCarbohydrates: 28gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 591mgPotassium: 412mgFiber: 3gSugar: 4gVitamin A: 720IUVitamin C: 19mgCalcium: 42mgIron: 2mg
Tried this recipe?Let us know how it was!
