Name: Refreshing Summer Orzo Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tablespoon Dijon mustard; 2 oz baby spinach; 2 medium cucumbers, quartered; ⅓ cup sliced black olives (pitted); ¼ teaspoon salt; 10 oz cherry tomatoes, halved (use red and yellow); 1 cup uncooked orzo pasta; ½ teaspoon dried oregano or Italian seasoning; ¼ cup extra virgin olive oil; ⅓ cup sliced green olives (like Castelvetrano); 4 oz crumbled feta cheese; 2 tablespoons balsamic vinegar; 2 tablespoons fresh lemon juice; Black pepper, to taste

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Nothing screams summer quite like a refreshing Summer Orzo Salad! Bursting with vibrant colors and flavors, this dish combines the nutty taste of orzo pasta with the crisp freshness of vegetables and the salty creaminess of feta cheese. It’s the perfect option for any summer gathering, whether you’re hosting a picnic, enjoying a backyard barbecue, or looking for an easy yet delicious lunch to whip up at home. The bright ingredients not only provide an explosion of taste but also pack a nutritional punch that makes it a well-balanced meal.

This Summer Orzo Salad is not only delightful to the senses, but it’s also incredibly simple to prepare. With just a few fresh ingredients and minimal cooking time, you’ll have a dish that is ready in no time and free of fuss. Plus, the versatility of this recipe allows you to add in your favorite protein or change up the vegetables based on what you have on hand. It’s this adaptability that makes it a staple in many homes during the hotter months. Once you prepare this salad, it’ll quickly become your go-to recipe for summertime festivities, offering a fantastic blend of flavors that will leave everyone asking for seconds!

Why You’ll Love This Summer Orzo Salad

Quick and Easy: Perfect for last-minute gatherings, this salad comes together in just about 20 minutes.
Nutritious: Packed with fresh vegetables and wholesome orzo, it’s a healthy choice that doesn’t sacrifice flavor.
Customize It: Feel free to toss in your favorite proteins or seasonal veggies to make it uniquely yours.
Make Ahead: This salad can be made a few hours or even a day in advance, allowing the flavors to meld beautifully.
Perfect for Meal Prep: It’s great for planned lunches throughout the week and can be served cold or at room temperature.

Preparation Phase & Tools to Use

Before you embark on your culinary adventure with this Summer Orzo Salad, taking the time to prepare your kitchen and gathering your tools is key to success. Start by ensuring your cooking space is clean and organized which helps in maintaining efficiency while cooking. You will need a medium-sized pot for boiling the orzo, a colander for draining and rinsing, a whisk for mixing the dressing, and a large mixing bowl for combining all ingredients. Additionally, you might find a cutting board and sharp knife handy for chopping the vegetables.

It’s advisable to have all your ingredients prepped before you start cooking. This includes measuring out the orzo, chopping the cucumbers, halving the cherry tomatoes, and slicing the olives. Having everything ready to go will speed up the process and allow you to enjoy the spirit of summer cooking without feeling rushed!

Ingredients

1 tablespoon Dijon mustard
2 oz baby spinach
2 medium cucumbers, quartered
⅓ cup sliced black olives (pitted)
¼ teaspoon salt
10 oz cherry tomatoes, halved (use red and yellow)
1 cup uncooked orzo pasta
½ teaspoon dried oregano or Italian seasoning
¼ cup extra virgin olive oil
⅓ cup sliced green olives (like Castelvetrano)
4 oz crumbled feta cheese
2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
Black pepper, to taste

Instructions

Step 1: Cook the Orzo

Start by placing a medium pot filled with salted water over high heat. Once the water comes to a rolling boil, add the uncooked orzo pasta. Cook it according to the package instructions, usually around 10 minutes, until it reaches an al dente texture. To ensure that the pasta retains its firmness, be careful not to overcook it. Once done, drain the orzo in a colander and give it a quick rinse with cold water. This helps stop the cooking process and cools the pasta for the salad.

Step 2: Whisk the Dressing

While your orzo is cooking, take a medium bowl and combine the Dijon mustard, balsamic vinegar, lemon juice, salt, and dried oregano. Slowly drizzle in the extra virgin olive oil while whisking continuously. This emulsifies the dressing, creating a smooth and cohesive mixture. Adjust the seasoning with black pepper and any additional salt to taste. This zesty dressing acts as a flavor agent, elevating the overall taste of your salad.

Step 3: Prepare the Vegetables

In a large mixing bowl, toss together the halved cherry tomatoes, quartered cucumbers, and both black and green olives. These fresh ingredients add brightness and texture to your salad. You want to ensure an even distribution for balanced bites, so consider reserving some feta for the garnish later to add a touch of visual allure.

Step 4: Combine Everything

After the orzo has cooled down, add it to the bowl with the prepared vegetables. Gently fold in the baby spinach and crumbled feta cheese and then pour in the whisked dressing. Carefully toss everything together using a spatula or large spoon, ensuring even coating without breaking the pasta or feta. Allow the salad to sit for a few minutes before serving; letting it rest enables the flavors to meld deliciously.

Variations

Protein: Add grilled chicken, shrimp, or chickpeas to make it a heartier meal.
Vegetables: Incorporate seasonal options like bell peppers, zucchini, or arugula for extra nutrition.
Spices: Experiment with different herbs or spices like fresh basil or red pepper flakes for an added kick.

Cooking Notes

Make sure to rinse the orzo well after cooking to remove excess starch and prevent clumping.
Customize the salad dressing according to your taste preferences; a hint of honey or a sprinkle of Parmesan cheese can enhance the flavors!

Serving Suggestions

Serve the Summer Orzo Salad chilled for a refreshing dish or at room temperature as a side salad.
Pairs wonderfully with grilled meats, seafood, or as part of a buffet spread at gatherings.

Tips

When preparing the salad in advance, consider adding the spinach and feta just before serving to keep them fresh.
Storing leftovers in an airtight container will keep it fresh for 2-3 days in the refrigerator.

Prep Time, Cook Time, Total Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Nutritional Information

Calories: Approximately 320 per serving
Protein: 10g
Sodium: 450mg

FAQs

Can I make this salad ahead of time?

Absolutely! This salad can be made several hours or even a day in advance. Just keep the dressing separate until you’re ready to serve.

What type of orzo should I use?

You can use regular durum wheat or whole wheat orzo depending on your preference. Both options will work well!

How long will leftovers keep?

Leftover orzo salad can be stored in an airtight container in the fridge for up to 3 days.

Can I use different vegetables?

Definitely! Feel free to get creative and use whatever fresh vegetables you have on hand, like bell peppers, carrots, or even shredded cabbage.

Conclusion

In conclusion, this Summer Orzo Salad serves as a wonderful showcase of the flavors of summer, providing not only a burst of color on your plate but also a medley of fresh ingredients that ensure every bite is satisfying. Perfect for gatherings, packed lunches, or just a simple meal at home, this salad can be easily customized to fit your needs. Whether you keep it as is, or add in your favorite proteins and vegetables, you’ll find that it’s a dish that can be enjoyed in numerous ways. So, roll up your sleeves, treat yourself to this delightful salad, and share it with friends and family. Don’t forget to let us know how you enjoyed it by leaving a comment below or try experimenting with your unique variations!