Orzo Salad with Feta and Spinach
A vibrant and delightful Orzo Salad featuring fresh spinach, feta cheese, and colorful vegetables, perfect for meal prep and family dining.
Ingredients
Salad Ingredients
- 16 ounces orzo This versatile pasta is the base of the salad.
- 3 cups baby spinach leaves Packed with vitamins for added nutrition.
- 1.5 cups chopped red bell pepper Can substitute with yellow or orange peppers.
- 1 cup cucumber, diced and seeded Provides a crunchy texture.
- 3/4 cup red onion, diced Soak in cold water to lessen sharpness, if desired.
- 5 ounces Castelvetrano green olives Unique flavor; can substitute with green kalamata.
- 5 ounces Kalamata pitted olives Skip if olive-averse; consider using more capers.
- 7 ounces feta cheese Crumbled into the salad for creaminess.
Vinaigrette Ingredients
- 1/2 cup canola oil Can replace with avocado oil for flavor.
- 1/4 cup olive oil Provides healthy fats.
- 1 lemon juiced Fresh juice brightens the dish.
- 1.5 teaspoons oregano Adds Italian flavor; can substitute with dried basil.
- 1 teaspoon kosher salt Important for flavor enhancement.
- 1 teaspoon black pepper Adds a mild kick.
Instructions
Preparation
- Boil the orzo: Bring a pot of water to a boil, season with salt, and add the orzo. Cook for about 10 minutes until al dente.
- Drain and rinse: Once cooked, drain the orzo in a colander and rinse under cold water.
- Combine ingredients: In a large mixing bowl, transfer the cooled orzo and add baby spinach, chopped red bell pepper, diced cucumber, and red onion.
- Add olives and feta: Gently fold in both types of olives and crumble half of the feta over the pasta mixture.
Vinaigrette Preparation
- Whisk vinaigrette: In a small bowl, whisk together canola oil, olive oil, lemon juice, oregano, salt, and black pepper until combined.
- Dress the salad: Pour the vinaigrette over the pasta mixture and gently toss until well coated.
- Finish with feta: Top the salad with the remaining feta cheese.
Chill
- Refrigerate your Orzo Salad for at least one hour, or overnight for maximum flavor development.
Notes
Consume within 2-3 days for optimal taste; can last up to one week but may lose flavor.