Mediterranean Orzo Power Salad (Printable)
Vibrant orzo pasta loaded with vegetables, olives, feta, and herbs in a tangy lemon-oregano dressing.
# What You 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)
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp fresh lemon juice
12 - 1 clove garlic, minced
13 - 1 tsp dried oregano
14 - 1/2 tsp Dijon mustard
15 - Salt and black pepper, to taste
→ Fresh Herbs
16 - 2 tbsp fresh parsley, chopped
17 - 1 tbsp fresh mint, chopped
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain in a colander, rinse 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 until emulsified. Season with salt and black pepper to taste.
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 vinaigrette over the salad mixture and toss gently until all ingredients are evenly coated.
05 - 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 salt and pepper as needed. Serve chilled or at room temperature.
# Helpful Tips:
01 -
- The lemon oregano dressing pulls every single ingredient together without overwhelming any of them.
- It tastes even better the next day, which makes it the rare salad you can prep completely ahead of time.
02 -
- Rinsing the orzo under cold water is not optional here, skipping it turns your salad into a gummy clump.
- The dressing needs at least five minutes to sit after whisking so the dried oregano can rehydrate and soften its texture.
03 -
- Toast the pine nuts in a dry skillet over low heat and watch them like a hawk because they go from golden to burnt in seconds.
- Double the dressing recipe and keep the extra in a jar in your fridge for quick salads all week long.