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.
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
- Storage: Store any leftovers in an airtight container for 3-4 days in the refrigerator.
- Dairy-free: Use a vegan feta cheese like the Follow Your Heart dairy-free feta crumbles.
- Swap the dressing: I love the balsamic dressing paired with this salad but any dressing would work if you’re in a pinch. Some options: Greek salad dressing, white balsamic vinaigrette or lemon vinaigrette.
Nutrition
Serving: 1/6 of recipe | Calories: 255kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Fiber: 3g | Sugar: 7g