Mediterranean Orzo Salad

I LOVE any formula that sparkles with Mediterranean flavors, and this orzo plate of mixed greens is only one case of that reality. Supposing that you’ve been a peruser here for some time, or scrutinized my formula files, you’ll see, Mediterranean plans are all around spoke to. what’s more, I can’t get enough, since when I make this pasta serving of mixed greens, I truly eat it throughout the entire week.

Since the time the Mediterranean Diet was named best eating regimen to follow in 2018 and 2019, Mediterranean plans here on FoodieCrush have been the absolute most looked of the year. What’s more, this veggie lover orzo plate of mixed greens filled in as a fundamental feast or side pasta serving of mixed greens is a VERY decent one to add to the ever-developing rundown.

This Mediterranean orzo plate of mixed greens is somewhat Greek, somewhat Italian, and each piece flavorful.

Mediterranean Orzo Salad

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Recipe by foodiecrushCourse: SaladsCuisine: MediterraneanDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

This Mediterranean orzo salad is a little bit Greek, a little bit Italian, and every bit delicious.

Ingredients

  • 16 ounces orzo

  • 3 cups baby spinach leaves , gently torn into large pieces

  • 1 1/2 chopped red bell pepper , about one red bell pepper

  • 1 cup cucumber , diced and seeded, about one medium

  • 3/4 cup red onion , diced

  • 5 ounces Castelvetrano green olives , drained and halved

  • 5 ounces Kalamata pitted olives , drained and halved

  • 7 ounces feta cheese

  • 1/2 cup canola oil

  • 1/4 cup olive oil

  • 1 lemon , juiced

  • 1 1/2 teaspoons oregano

  • 1 teaspoons oregano

  • 1 teaspoon black pepper

Directions

  • Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse and set aside to cool.
  • Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble half of the feta cheese over the pasta.
  • In a small bowl, whisk the canola oil, olive oil, lemon juice, oregano and salt and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Taste for seasoning and top with the remaining feta cheese.
  • Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days, but will last in the refrigerator up to 1 week.

Notes

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