Mediterranean Orzo Salad

Bright, fresh, and full of Mediterranean flavor, this Mediterranean Orzo Salad is a colorful combination of tender orzo, fresh spinach, crisp bell peppers, red onion, briny olives, and creamy feta cheese. Everything is tossed in a simple lemon and olive oil dressing with oregano for a light, refreshing finish. Serve it chilled as a delicious side dish, a light lunch, or an easy make-ahead dish for your next gathering. Simple, vibrant, and bursting with flavor, this is one salad you’ll want to make again and again.

Video

Ingredients

• 16 oz. orzo

• 7oz feta cheese

• 3 cups baby spinach leaves

• ½ cup olive-more if needed

• 1 red bell pepper, chopped

• 1 lemon, juiced

• 1 yellow bell pepper, chopped

• 1 ½ tsp. oregano

• ¼ cup of red onion, diced

• 1 tsp of kosher salt

• 5 oz green pitted olives

• 1 tsp of black pepper

• 5 oz Kalamata pitted olives

Steps

1. Bring a pot of water to a boil, season with salt and cook the orzo for 10 minutes.

2. Drain and rinse and set aside to cool.

3. Transfer the cooled orzo to a mixing bowl. Add the spinach, chopped vegetables, and olives.

4. Crumble half of the feta cheese over the pasta.

5. In a bowl, whisk the olive oil, lemon juice, salt and pepper.

6. Pour the vinaigrette over the pasta gently fold in until the pasta and veggies are

   coated. Taste for seasoning and top with the remaining feta cheese.

7. Refrigerate for 1 hour or overnight before serving. The pasta is best within 2 to 3 days.

   Will last in the refrigerator up to 1 week.