Mediterranean Orzo Power Salad (Printable)
Vibrant pasta salad with fresh Mediterranean vegetables, herbs, and zesty lemon-oregano dressing.
# 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 & Add-Ons
08 - 1/2 cup feta cheese, crumbled
09 - 1/4 cup toasted pine nuts (optional)
→ Dressing
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
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add 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 cool completely.
02 - In a small mixing bowl, combine extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, and Dijon mustard. Whisk vigorously until the dressing is smooth and emulsified. Season with salt and black pepper to taste.
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.
04 - Pour the prepared vinaigrette over the salad mixture. Toss gently but thoroughly, ensuring every component is 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. Toss lightly to distribute without breaking up the feta.
06 - Taste the salad and adjust salt and pepper as needed. Serve chilled or at room temperature for the best flavor.
# Helpful Tips:
01 -
- This salad tastes even better the next day when the dressing has fully soaked into every grain of orzo.
- It comes together in under thirty minutes with zero cooking complexity.
02 -
- Rinsing the orzo under cold water is not optional because residual heat will continue cooking it into a gummy clump.
- Dressing the salad at least thirty minutes before serving lets the flavors meld dramatically.
03 -
- Dice all the vegetables roughly the same size as the orzo so every forkful feels balanced.
- Make a double batch of the dressing and keep it in a jar for salads throughout the week.