Mediterranean Orzo Power Salad (Printable)
Vibrant orzo salad with Mediterranean vegetables, feta, and lemon-oregano dressing. Ready in 30 minutes.
# 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 Make It:
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, combine the extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, and Dijon mustard. Whisk vigorously until the dressing is smooth and emulsified. Season with salt and black pepper to taste.
03 - In a large salad bowl, toss together the cooled orzo, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, halved Kalamata olives, and chopped baby spinach until evenly distributed.
04 - Pour the prepared vinaigrette over the salad mixture. Gently toss with a fork or tongs, folding from the bottom up, until every ingredient is well coated with the dressing.
05 - Fold in the crumbled feta cheese, toasted pine nuts if using, chopped fresh parsley, and chopped fresh mint. Toss lightly to incorporate without breaking up the feta.
06 - Taste the salad and adjust salt and pepper as needed. Serve immediately at room temperature, or cover and refrigerate for 20 to 30 minutes if you prefer it chilled.
# Expert Tips:
01 -
- It comes together in thirty minutes with zero cooking beyond boiling pasta, which means you barely heat up your kitchen.
- The lemon oregano vinaigrette tastes like something from a seaside taverna, yet uses pantry staples you probably already have.
02 -
- Rinsing the orzo under cold water is not optional here, because residual heat continues cooking the pasta and turns it gummy and clumped within minutes.
- Dressing the salad while the pasta is slightly warm helps it absorb flavor deeply, something I discovered after years of wondering why chilled pasta salads tasted bland on the surface.
03 -
- Squeeze the lemon half over a small strainer or your open palm to catch the seeds before they land in the dressing, because fishing them out of emulsified oil is frustrating and messy.
- Toast the pine nuts in a dry skillet over low heat, shaking the pan constantly, and remove them the instant they turn golden because carryover heat will push them from perfect to burnt in seconds.