Description
This Greek Orzo Salad is a delicious blend of orzo pasta, fresh spinach, cherry tomatoes, cucumber, Kalamata olives, and chickpeas, all tossed in a garlicky, tangy dressing. It’s an easy, flavorful dish that works beautifully as a side dish or light main course. Customize it with your favorite proteins or herbs for a Mediterranean meal you’ll make on repeat!
Ingredients
Scale
For the Salad:
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup Kalamata olives, halved
- 1/2 cup chickpeas, rinsed and drained
- 1 cup fresh spinach, roughly chopped
- 1/4 cup feta cheese, crumbled (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the Orzo: Boil the orzo pasta according to package instructions, ensuring the water is well-salted. Drain and rinse with cold water to stop the cooking process. Set aside.
- Prep the Veggies: While the pasta cools, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and halve the Kalamata olives. Roughly chop the spinach and rinse and drain the chickpeas.
- Make the Dressing: In a small bowl or mason jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and a pinch of salt and pepper. Adjust seasoning to taste.
- Assemble the Salad: In a large bowl, combine the cooked orzo, prepared veggies, spinach, and chickpeas. Pour the dressing over the salad and toss to coat evenly.
- Add Feta: Sprinkle crumbled feta cheese on top if desired.
- Chill and Serve: For best flavor, refrigerate the salad for 20 minutes before serving. Enjoy as a side dish or light main meal!
Notes
- For a gluten-free option, substitute orzo with quinoa or rice.
- Add protein like grilled chicken, shrimp, or tofu for a heartier meal.
- Fresh herbs like parsley, dill, or basil can elevate the flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 10