Looking for a vibrant side dish or a light meal? This Zesty Mediterranean Orzo Salad is just the ticket! With its colorful medley of ingredients, it’s not only visually appealing but also bursting with Mediterranean flavors.
The combination of tender orzo pasta, fresh spinach, and the tangy goodness from roasted lemon vinaigrette creates a delightful harmony. This salad is perfect for picnics, barbecues, or as a quick weeknight dinner.
Ingredients
INGREDIENTS
- 1 cup orzo pasta
- 2 cups fresh spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cucumber, diced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Boil salted water in a medium pot and cook orzo according to package instructions until al dente. Drain and rinse under cold water.
- In a large bowl, combine the chopped spinach, cherry tomatoes, red onion, cucumber, olives, and feta cheese.
- In a small bowl, whisk together the lemon juice, lemon zest, olive oil, honey, salt, and pepper until well combined.
- Add the cooked orzo to the salad mixture and pour the vinaigrette over everything. Toss gently to combine all ingredients evenly.
- Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld before serving.
Notes
Tip: You can substitute the orzo with quinoa for a gluten-free option.
To enhance the flavor, consider adding feta cheese or olives for a salty kick. If you’re looking for a protein boost, grilled chicken or chickpeas would make excellent additions.
Store leftovers in the refrigerator for up to 3 days, and feel free to adjust the acidity of the vinaigrette according to your taste preference.
