Description
This Summer Orzo Salad not only bursts with colors and flavors, but is also a healthy choice for any summer gathering!
Ingredients
Scale
- 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
- 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.
- 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. Adjust the seasoning with black pepper and any additional salt to taste.
- In a large mixing bowl, toss together the halved cherry tomatoes, quartered cucumbers, and both black and green olives.
- 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 ensuring even coating.
Notes
Customize the salad dressing according to your taste preferences; a hint of honey or a sprinkle of Parmesan cheese can enhance the flavors!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
Nutrition
- Calories: 320 kcal
- Sodium: 450 mg
- Protein: 10 g