Description
A fresh, zesty Mediterranean-inspired salad that’s perfect for lunch, dinner, or meal prep.
Ingredients
For the Orzo Pasta:
- 2 quarts water
- 1/2 tsp salt
- 1 lb orzo
For the Mix-ins and Dressing:
- 1/2 lb kalamata olives, pitted and chopped
- 1/2 cup chopped red onion
- 12 oz sun-dried tomatoes in oil, drained and diced
- 1 cup spinach, sliced thin
- 3 tbsp fresh basil, thinly cut
- 3 tbsp fresh mint, thin strips
- 1/2 tsp black pepper, ground
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- Zest from 1 lemon, grated
- 1/3 lb feta cheese, crumbled
Instructions
- Bring water and salt to a boil. Add orzo and cook until tender, 8–10 minutes. Drain and rinse with cold water.
- Chop mix-ins: olives, onion, sun-dried tomatoes, spinach, basil, and mint.
- In a bowl, whisk olive oil, lemon juice, zest, and pepper.
- Combine cooled orzo, chopped mix-ins, and dressing in a large bowl. Toss gently.
- Fold in crumbled feta and chill before serving for best flavor.
Notes
- Rinse orzo to prevent sticking.
- Chill salad before serving for enhanced flavor.
- Add grilled chicken or chickpeas to make it a main dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes