Mediterranean Orzo Power Salad (Printable)
Vibrant Mediterranean orzo packed with fresh vegetables, feta, and zesty lemon-oregano dressing.
# What You'll 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)
→ Lemon-Oregano Vinaigrette
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
# Directions:
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, 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, adjusting as needed.
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. Toss gently to distribute evenly.
04 - Pour the prepared lemon-oregano vinaigrette over the salad mixture. Toss gently but thoroughly, ensuring every component is evenly coated with dressing.
05 - Fold in the crumbled feta cheese, toasted pine nuts if using, chopped fresh parsley, and chopped fresh mint. Toss once more to incorporate without breaking down the cheese.
06 - Taste the finished salad and adjust salt and pepper as needed. Serve chilled or at room temperature for the best flavor.
# Expert Tips:
01 -
- It comes together in half an hour and actually tastes better the next day, which makes it the ultimate low effort meal prep champion.
- The lemon oregano dressing soaks into the orzo overnight and transforms something simple into something you will crave at midnight.
02 -
- Rinsing the orzo under cold water is not optional here because residual heat will continue cooking the pasta into mush and wilt your fresh vegetables.
- The salad genuinely improves after a few hours in the fridge as the dressing penetrates the pasta, so resist the urge to serve it immediately if you can wait.
03 -
- If you are scaling this up for a crowd, double everything except the red onion and garlic because their flavors multiply aggressively in large batches.
- The single best upgrade is letting the dressing sit for ten minutes before tossing it with the salad so the dried oregano has time to rehydrate and release its full flavor.