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Servings: 6
Calories: 706kcal
Ingredients
- 16 ounces orzo pasta
- 2 cups baby spinach leaves
- 1 large red bell pepper chopped
- ½ large red onion chopped
- 1 cucumber seeded and diced
- 5 ounces Castelvetrano green olives halved
- 5 ounces Kalamata pitted olives halved
- 7 ounces feta cheese crumbled
- ½ cup canola oil
- ¼ cup olive oil
- 1 lemon juiced
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- Bring 4 cups of water to a boil in a large pot. Add the orzo pasta, then reduce heat to medium-low. Allow the pasta to simmer for 8-10 minutes.16 ounces orzo pasta
- Carefully drain the cooked orzo. To cool the pasta quickly, rinse it with cold water.
- To make the vinaigrette, mix the canola oil, olive oil, juice of a lemon, Italian seasoning, sea salt, and pepper in a small bowl.½ cup canola oil, ¼ cup olive oil, 1 lemon, 1 ½ teaspoons Italian seasoning, 1 teaspoon sea salt, 1 teaspoon black pepper
- In a separate large bowl, combine the orzo, spinach leaves, chopped bell pepper, chopped onion, diced cucumber, Castelvetrano olives, Kalamata olives, and feta cheese. Then, drizzle the vinaigrette into the bowl and thoroughly combine.2 cups baby spinach leaves, 1 large red bell pepper, ½ large red onion, 1 cucumber, 5 ounces Castelvetrano green olives, 5 ounces Kalamata pitted olives, 7 ounces feta cheese
- Allow the pasta salad to chill in the refrigerator for 1-2 hours (the longer the better!). Serve cool and enjoy!
Notes
- Cook the orzo just right: Keep it al dente so it holds up well in the salad and doesn’t turn mushy.
- Let it chill: The flavors get even better after an hour in the fridge, so don’t skip this step!
- Switch up the veggies: Cherry tomatoes, grape tomatoes, artichoke hearts, or even roasted red peppers make great additions.
- Add fresh herbs: Fresh herbs shine in Mediterranean cuisine, and it's an easy way to add a boost of flavor. Try fresh mint, parsley, and/or basil.
- Add some crunch: Pine nuts or slivered almonds bring a nice crunchy texture.
- Boost the protein: Toss in some grilled chicken, shrimp, or chickpeas (garbanzo beans) to make it a heartier meal.
- Other pasta: Orzo works best for this recipe, but you can swap in small pasta shapes like pearl couscous or ditalini if needed.
- Dairy-free: To make this salad dairy-free or vegan, leave out the feta or swap it for a dairy-free alternative.
- Gluten-free: You can swap the orzo for white rice or brown rice to make a gluten-free version, or even use gluten-free orzo if it's available near you.
Storage Instructions
- Fridge: Store it in an airtight container in the fridge, and it will stay fresh for up to four days.
- Revive: Give it a good stir before serving since the dressing can settle at the bottom. If it seems a little dry, a splash of olive oil and a squeeze of lemon will bring it back to life.
Nutrition
Calories: 706kcal | Carbohydrates: 65g | Protein: 16g | Fat: 43g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 1517mg | Potassium: 424mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1934IU | Vitamin C: 40mg | Calcium: 238mg | Iron: 2mg
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