Mediterranean Orzo Salad

Taste of Cofrancesco
2 days ago
2 min read

Prep Time: 20 mins	Cook Time: 10 min
Total Time: 30 mins	Serves: 6

Fresh, vibrant, and full of Mediterranean flavor, this orzo salad is just as welcome alongside grilled meats and seafood as it is served on its own for a light lunch. Tender orzo is tossed with crisp vegetables, briny olives, feta, and fresh herbs before being coated in a bright balsamic vinaigrette that brings everything together. The result is a salad that's satisfying without feeling heavy, making it an excellent choice for warm-weather meals.

Whether packed for lunch, served at a picnic, or added to a summer cookout menu, this salad is just as delicious made ahead as it is freshly prepared. It's easy to double for larger gatherings and travels well, making it a reliable recipe to have on hand throughout the season.

Ingredients

For the Salad:

• 8 ounces whole wheat orzo, or regular orzo

• 2 teaspoons olive oil

• 4 cups baby spinach

• 1 English cucumber, diced

• 1/3 cup oil-packed sun-dried tomatoes, drained and chopped

• 1/2 cup Kalamata olives, halved

• 3/4 cup crumbled feta cheese

• 2 tablespoons chopped fresh parsley

For the Mustard-Balsamic Vinaigrette:

• 3 tablespoons balsamic vinegar

• 1 tablespoon Dijon mustard

• 1 teaspoon honey

• 1 small garlic clove, finely grated

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 cup extra-virgin olive oil

Instructions

Cook the Orzo:

Bring a large pot of generously salted water to a boil. Add the orzo and cook according to the package directions until al dente. Drain well. Return the warm orzo to the pot and drizzle with the olive oil. Add the spinach and toss gently until it just begins to wilt from the heat.

Prepare the Vinaigrette:

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified.

Assemble the Salad:

Transfer the orzo and spinach to a large serving bowl. Add the cucumber, sun-dried tomatoes, olives, parsley, and feta. Pour the vinaigrette over the salad and toss gently until everything is evenly coated.