Mediterranean Orzo Power Salad (Printable)
Vibrant orzo pasta with crisp vegetables, olives, feta, and zesty lemon dressing for refreshing Mediterranean flavors.
# What You’ll Need:
→ Pasta
01 - 7 oz orzo pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/2 cup pitted Kalamata olives, halved
07 - 1/2 cup baby spinach, chopped
→ Cheese & Toppings
08 - 1/2 cup feta cheese, crumbled
09 - 1/4 cup toasted pine nuts (optional)
→ Lemon-Oregano Vinaigrette
10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp fresh lemon juice
12 - 1 clove garlic, minced
13 - 1 tsp dried oregano
14 - 1/2 tsp Dijon mustard
15 - Salt and black pepper, to taste
→ Fresh Herbs
16 - 2 tbsp fresh parsley, chopped
17 - 1 tbsp fresh mint, chopped
# How To Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions until al dente. Drain through a colander, rinse thoroughly under cold running water to halt cooking, and set aside to drain completely.
02 - In a small mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, and Dijon mustard until fully emulsified. Season with salt and black pepper to taste, then set aside.
03 - In a large salad bowl, toss together the cooled orzo, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, halved Kalamata olives, and chopped baby spinach until evenly distributed.
04 - Pour the prepared lemon-oregano vinaigrette over the salad mixture. Toss gently with a large spoon or tongs, ensuring all ingredients are evenly coated with the dressing.
05 - Gently fold in the crumbled feta cheese, toasted pine nuts if using, chopped fresh parsley, and chopped fresh mint. Take care not to overmix so the feta maintains some texture.
06 - Taste the salad and adjust the salt and pepper as needed. Serve chilled or at room temperature for the best flavor.
# Expert Advice:
01 -
- It comes together in thirty minutes flat and actually tastes better the next day when the dressing has time to soak in.
- The lemon oregano vinaigrette is the kind of thing you will want to put on everything from grilled vegetables to a piece of salmon.
02 -
- Rinsing the orzo under cold water is not optional here because residual heat will continue cooking it and turn your salad into a gummy mess.
- Letting the finished salad sit in the fridge for at least thirty minutes before serving transforms the flavor entirely as every ingredient absorbs the vinaigrette.
03 -
- Toast the pine nuts in a dry skillet over low heat and shake the pan constantly because they burn without warning and ruined pine nuts will make the whole salad taste bitter.
- Rub the dried oregano between your fingers directly into the dressing to wake up the oils and you will notice the difference immediately.