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This refreshing orzo salad combines tender pasta with crisp vegetables, briny olives, and creamy feta cheese in a bright Mediterranean dressing. The perfect balance of flavors and textures makes this a standout dish for any occasion, from summer picnics to weeknight dinners.
I first created this salad for a neighborhood potluck last summer, and it disappeared within minutes. Now it's my go to recipe whenever I need something impressive yet effortless that pleases everyone at the table.
Ingredients
- Orzo pasta: Forms the foundation of this salad with its distinctive rice shape that absorbs flavors beautifully
- Extra virgin olive oil: Provides a rich base for the dressing use a good quality one for best flavor
- Fresh lemon juice: Adds brightness and acidity that balances the richness of the olive oil and feta
- Balsamic vinegar: Brings subtle sweetness and complexity to the dressing
- Dijon mustard: Helps emulsify the dressing while adding a pleasant tang
- Dried oregano: Or Italian seasoning infuses Mediterranean flavor throughout
- Cherry tomatoes: Contribute juicy bursts of sweetness choose a mix of colors for visual appeal
- Cucumbers: Provide refreshing crunch and coolness
- Black and green olives: Deliver briny saltiness that elevates the entire dish
- Crumbled feta cheese: Adds creamy tanginess and richness
- Baby spinach: Incorporates nutritious greens that wilt slightly from the warm orzo
Step by Step Instructions
- Cook the Orzo:
- Simmer 1 cup of orzo in 2 cups of water for approximately 10 minutes, stirring occasionally to prevent sticking. Watch carefully as orzo can quickly go from perfect to overcooked. The pasta should be tender but still have a slight bite. Once done, immediately drain and rinse under cold water to stop the cooking process and remove excess starch.
- Prepare the Dressing:
- Combine olive oil, lemon juice, balsamic vinegar, Dijon mustard, dried oregano, salt and pepper in a small jar. Whisk vigorously until the mixture becomes smooth and slightly thickened. The mustard acts as an emulsifier, creating a cohesive dressing that coats all ingredients evenly.
- Marinate the Vegetables:
- Place sliced tomatoes, cucumber pieces and olives in a large bowl. Pour the prepared dressing over them and gently toss. Allow these ingredients to sit for a few minutes, soaking up the flavorful dressing before adding the remaining components.
- Assemble the Salad:
- Add the cooled orzo, crumbled feta, and baby spinach to the bowl with the marinated vegetables. Toss everything together carefully to ensure even distribution of ingredients. The warm pasta will slightly wilt the spinach and help the flavors meld beautifully. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
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The Castelvetrano olives are truly the secret weapon in this recipe. Their buttery texture and mild flavor convert even olive skeptics. I discovered them on a trip to Sicily years ago and have been obsessed with incorporating them into salads ever since.
Make Ahead Tips
This orzo salad actually tastes better after the flavors have had time to meld. Prepare it up to 24 hours in advance and store in an airtight container in the refrigerator. The pasta will absorb some of the dressing overnight, so I recommend reserving a small portion of the dressing to refresh the salad just before serving. Allow it to come to room temperature for about 20 minutes before serving for the best flavor experience.
Customization Options
This recipe welcomes countless variations based on what you have available. Try adding diced bell peppers for extra crunch, swap the spinach for arugula to introduce a peppery note, or incorporate chopped fresh herbs like basil, mint, or dill. For protein, consider adding grilled chicken, shrimp, or chickpeas to transform this side dish into a complete meal. During winter months, roasted vegetables like zucchini, eggplant, or bell peppers make excellent additions.
Serving Suggestions
Serve this vibrant salad alongside grilled meats or fish for a complete Mediterranean feast. It pairs particularly well with Greek style chicken, lamb chops, or grilled salmon. For a vegetarian spread, accompany it with hummus, warm pita bread, and tzatziki. This salad travels exceptionally well, making it perfect for potlucks, picnics, and packed lunches. The flavors hold up beautifully at room temperature, so you can set it out on a buffet without worry.
Mediterranean Inspiration
This orzo salad draws inspiration from traditional Greek and Italian pasta salads. Orzo, though Italian in origin, features prominently in Greek cuisine where it's often used in soups and salads. The combination of olives, feta, and fresh vegetables honors Mediterranean cooking philosophy, which emphasizes simple, fresh ingredients that allow natural flavors to shine. This approach to eating has been celebrated for both its delicious results and numerous health benefits.
Frequently Asked Questions
- → Can I use a different pasta instead of orzo?
Yes, you can substitute orzo with other small-shaped pasta like couscous, ditalini, or even quinoa.
- → How long does this salad last in the fridge?
The salad can last up to 3 days in the refrigerator when stored in an airtight container.
- → Can I make this salad vegan?
To make it vegan, simply omit the feta cheese or use a plant-based alternative.
- → What can I serve with orzo salad?
It pairs well with grilled proteins like chicken, fish, or even roasted vegetables for a complete meal.
- → Can I prepare this salad in advance?
Yes, you can prepare the ingredients ahead of time but add the dressing just before serving to keep it fresh.