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Mediterranean Orzo Salad

Mediterranean Orzo Salad Recipe
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Experience a burst of Mediterranean sunshine with this vibrant Orzo Salad, perfect for any occasion! This easy-to-make dish combines tender orzo pasta with crunchy vegetables, creamy feta cheese, and briny olives, all tossed in a zesty lemon vinaigrette. Each bite is a delightful mix of textures and flavors that will transport you to sun-kissed shores. Whether you’re meal prepping for the week or hosting a gathering, this salad is sure to impress with its colorful presentation and refreshing taste. Get ready to enjoy a wholesome dish that nourishes both body and soul!

Ingredients

Scale
  • 16 ounces orzo
  • 3 cups baby spinach leaves
  • 1 1/2 cups chopped red bell pepper
  • 1 cup diced cucumber
  • 3/4 cup diced red onion
  • 5 ounces Castelvetrano green olives
  • 5 ounces Kalamata olives
  • 7 ounces crumbled feta cheese
  • 1/2 cup canola oil
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1 1/2 teaspoons oregano
  • Salt and black pepper to taste

Instructions

  1. Cook the orzo according to package instructions in salted boiling water until al dente. Drain and rinse under cold water.
  2. In a large mixing bowl, combine the cooled orzo, torn spinach, chopped red bell pepper, diced cucumber, and diced red onion.
  3. Add halved Castelvetrano and Kalamata olives along with crumbled feta cheese.
  4. In a separate bowl, whisk together canola oil, olive oil, lemon juice, oregano, salt, and pepper until well combined.
  5. Pour the dressing over the salad mixture and gently fold until evenly coated.
  6. Allow the salad to chill in the refrigerator for at least one hour before serving.

Nutrition

Find it online: https://chopandcooktips.com/mediterranean-orzo-salad-recipe/