Mediterranean Orzo Power Salad (Printable)
A vibrant pasta salad bursting with Mediterranean flavors, fresh vegetables, herbs, and tangy lemon-oregano vinaigrette. Perfect for quick meals.
# 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)
→ Lemon-Oregano Vinaigrette
10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 clove garlic, minced
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon Dijon mustard
15 - Salt and black pepper, to taste
→ Fresh Herbs
16 - 2 tablespoons fresh parsley, chopped
17 - 1 tablespoon fresh mint, chopped
# How to Cook:
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 cool completely.
02 - In a small mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, and Dijon mustard. Season with salt and black pepper to taste, whisking until fully emulsified.
03 - In a large salad bowl, combine 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 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. Toss lightly to distribute evenly without breaking up the feta.
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 -
- The lemon oregano dressing seeps into every crevice of the orzo and makes each bite burst with bright tangy flavor.
- It comes together in thirty minutes flat with zero cooking finesse required.
- Leftovers taste even better the next day when all those flavors have had time to mingle and settle.
02 -
- Rinsing the orzo is non negotiable because residual heat will turn your perfectly cooked pasta into a gummy clump before you even finish chopping vegetables.
- Letting the salad rest for fifteen minutes before serving gives the dressing time to soak into the pasta and transforms the flavor from good to extraordinary.
- The salad holds beautifully in the fridge for up to three days making it ideal for meal prep or potluck planning.
03 -
- Salting the pasta water until it tastes like mild seawater is the single most impactful thing you can do for flavor throughout the entire dish.
- Crumble the feta by hand rather than buying pre crumbled because the texture is creamier and the flavor is noticeably fresher.