Orzo is one of my favorite little pastas, and this Mediterranean Orzo Salad is simple, delicious and healthy. It’s great for a picnic, summer barbecue or quick, light lunch. If you take your own lunch to work, this is a great option!
Feel free to make substitutions based on what you have handy. Any bell pepper works well and so do regular olives and halved cherry tomatoes. You could even change up the veggies (kale would be great in place of spinach), or add a protein. If you grow a garden, you’ll probably have many of the ingredients right in your own backyard! This salad is so versatile and easy, it’s one I make again and again.
Mediterranean Orzo Salad
- 16 ounces orzo pasta
- 1 yellow or red pepper, diced
- 1 medium tomato, chopped
- 1/2 cup kalamata olives, chopped
- 1 cup fresh spinach, finely chopped
- 1/2 cup fresh basil, finely chopped
- 1/2 cup feta crumbles
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- Salt & pepper, to taste
- Cook orzo according to package directions. Rinse with cold water and drain.
- In a large bowl, toss pasta with chopped bell pepper, olives, spinach, basil and feta. Season with salt and pepper, to taste.
- In a medium bowl, whisk together olive oil and vinegar. Pour over pasta vegetable mixture and stir to combine. Chill before serving.
Who Dished It Up First: I came across this recipe at 33 Shades of Green and couldn’t wait to try it. Thanks Alissa!