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Crunchy Mediterranean Orzo Pasta Salad

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A vibrant Mediterranean Orzo Pasta Salad bursting with fresh veggies and flavors, perfect for picnics or potlucks.

Ingredients

Scale
  • 8 ounces orzo
  • 6 cups baby spinach
  • 1 cup chickpeas
  • 1 cup tomato
  • 1 cup cucumber
  • 1 cup bell pepper
  • 1/4 cup red onion
  • 1/4 cup kalamata olives
  • 1/4 cup green olives
  • 1/4 cup feta
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh parsley
  • 1 teaspoon dried oregano
  • 1 clove garlic
  • Salt and pepper to taste

Instructions

  1. Cook the orzo by bringing a pot of salted water to a boil and adding the orzo. Cook according to package instructions, about 8-10 minutes, until al dente.
  2. Drain and rinse the orzo in a colander with cold water.
  3. Prepare the veggies by chopping cucumbers, bell peppers, and tomatoes into bite-sized pieces, and thinly slice the red onion and olives.
  4. Assemble the salad by combining cooked orzo, baby spinach, chickpeas, tomatoes, cucumbers, bell peppers, red onion, and olives in a large mixing bowl.
  5. Make the dressing by whisking together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper in a small bowl.
  6. Mix the dressing into the salad until everything is coated.
  7. Add feta and parsley on top and mix gently.
  8. Let the salad chill in the refrigerator for about 30 minutes before serving for best flavor.

Notes

This salad keeps well in the fridge for 3-4 days, making it perfect for meal prep.

Nutrition

Keywords: orzo salad, Mediterranean salad, healthy salad, pasta salad, summer salad

Find it online: https://crunchytable.com/mediterranean-orzo-pasta-salad/