Easy Mediterranean Orzo Salad
This healthy mediterranean orzo salad is loaded with sun-dried tomatoes, cucumber, olives and feta cheese. It's fresh, easy and the perfect make-ahead recipe for a light meal or summer potluck.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time35 minutes mins
Course: Salad
Cuisine: Mediterranean
Keyword: mediterranean orzo salad
Servings: 6
- 1 cup uncooked whole wheat or regular orzo pasta
- 4 ounces fresh baby spinach chopped
- ⅓ cup sun-dried tomatoes chopped
- 1 cup diced cucumber
- 10 kalamata olives pitted and chopped
- ½ cup cannellini beans or other white bean
- ¾ teaspoon dried oregano
- sea salt and black pepper to tatste
- ½ cup crumbled feta cheese
Balsamic Dressing
- ¼ cup balsamic vinegar
- 1 ½ Tablespoons maple syrup
- 1 teaspoon dijon mustard
- 1 clove garlic minced
- ½ teaspoon sea salt
- 3 Tablespoon olive oil
Bring a saucepan of water to a boil over high heat. Add orzo and cook according to the package directions until just tender, about 8-10 minutes. Drain, and rinse under cold water until the pasta cools to room temp. Drain well and transfer to a large bowl.
While orzo cooks make the dressing by using a blender or whisk to combine all ingredients.
Add the spinach, tomatoes, cucumber, olives, beans and oregano to the orzo and toss to combine.
Add half of the balsamic dressing and toss again. Taste it and add more dressing if needed. Season with sea salt and black pepper.
Serve at room temperature, sprinkled with feta.
Serving: 1/6 of recipe | Calories: 255kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Fiber: 3g | Sugar: 7g