Mediterranean Orzo Salad: Fresh, Flavorful Side Dish

This Mediterranean Orzo Salad is a bright, satisfying pasta salad that balances fresh vegetables, leafy greens, briny olives, and crumbly feta with a lemony vinaigrette. It’s ideal for meal prep, potlucks, or a light weeknight dinner. The ingredients are simple, the preparation is straightforward, and the flavor improves after a few hours in the fridge as the vinaigrette melds into the orzo and vegetables.

• 16 ounces orzo pasta
• 3 cups baby spinach leaves, torn
• 1 ½ cups chopped red bell pepper (about one medium)
• 1 cup diced cucumber, seeded (about one medium)
• ¾ cup diced red onion
• 5 ounces Castelvetrano green olives, drained and halved
• 5 ounces Kalamata olives, pitted, drained and halved
• 7 ounces feta cheese, crumbled
• ½ cup canola oil
• ¼ cup extra virgin olive oil
• 1 lemon, juiced
• 1 ½ teaspoons dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Optional substitutions

• Swap feta for goat cheese for a softer tang.
• Use more olive oil and less canola oil for richer flavor.
• Replace red bell pepper with halved cherry tomatoes for a juicier bite.

Step 1: Cook the orzo

1. Bring a large pot of salted water to a rolling boil.
2. Add the orzo and cook for about 8–10 minutes, until al dente—tender but with a slight bite.
3. Drain the orzo and rinse under cold water to stop cooking and cool it quickly. Transfer to a large bowl to cool completely.

Step 2: Prepare and combine the vegetables

1. In a large mixing bowl, combine the cooled orzo with torn spinach, chopped red bell pepper, diced cucumber, diced red onion, and the halved olives.
2. Add about half of the crumbled feta and gently toss to distribute.

Step 3: Make the vinaigrette

1. Whisk together canola oil, olive oil, lemon juice, dried oregano, salt, and black pepper in a small bowl until emulsified.
2. Pour the vinaigrette over the orzo and vegetables.
3. Fold everything together gently until well coated and evenly mixed.

Step 4: Finish and chill

1. Taste and adjust seasoning with additional salt, pepper, or lemon as needed.
2. Sprinkle the remaining feta over the top and give the salad one final gentle toss.
3. For best flavor, refrigerate at least one hour before serving so the flavors can meld.

Tip: This salad often tastes even better the next day as the dressing fully infuses into the pasta and vegetables.

• Fresh ingredients: Choose crisp spinach and high-quality olives for the best texture and flavor.
• Make-ahead: Prepare the salad up to two days in advance and keep refrigerated in an airtight container.
• Serve chilled: This salad is most refreshing when served cold or at cool room temperature—perfect for warm weather.
• Toasting orzo: For a nuttier flavor, toast the dry orzo in a dry pan over medium heat until lightly golden before boiling.
• Vegetable marinade: Toss the vegetables briefly in a spoonful of the vinaigrette and let them sit 10–15 minutes to deepen their flavor before combining with the orzo.
• Feta handling: Crumble feta by hand for a creamier, more rustic texture than pre-crumbled cheese.