Ingredients
- 1 cup uncooked orzo
- ¼ cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard (or more, to taste)
- ½ teaspoon dried oregano or Italian seasoning
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- 10 oz cherry or grape tomatoes (red and yellow), halved
- 2 medium cucumbers, quartered
- ⅓ cup pitted black olives, sliced
- ⅓ cup pitted green olives (such as Castelvetrano), sliced
- 4 oz crumbled feta cheese
- 2 oz baby spinach
Instructions
- Cook orzo: In a saucepan, cook orzo in 2 cups water over a simmer for about 10 minutes until al dente. Add extra water as needed if absorbed before pasta is done. Drain and rinse under cold water.
- Prepare dressing: In a mason jar, whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, oregano, salt, and black pepper until emulsified.
- Mix vegetables: In a large mixing bowl, combine tomatoes, cucumbers, olives, and dressing. Toss well to coat.
- Assemble salad: Add drained orzo, feta, and baby spinach to the bowl. Toss gently to combine. Adjust seasoning and add more lemon juice if desired.
Notes
- Use fresh lemon juice for best flavor.
- Adjust Dijon mustard and seasoning to taste.
- Rinse orzo well after cooking to cool and prevent sticking.
- Can be made ahead and chilled for flavors to meld.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 407 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 25 mg
