Description
A fresh and filling orzo salad with crunchy veggies, salty feta, and olives, tossed in Italian dressing—a perfect dish for warm weather meals and picnics.
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup olives, sliced
- 1 cup feta cheese, crumbled
- 2 cups spinach leaves
- 1/4 cup Italian dressing
- Salt and pepper to taste
Instructions
- Cook the orzo. Bring a pot of salted water to a boil and cook the orzo until al dente according to the package instructions.
- Drain and cool the orzo. Drain well and spread the orzo on a sheet pan or rinse under cool water.
- Combine the salad ingredients. In a large bowl, add cooled orzo, cherry tomatoes, cucumber, olives, feta, and spinach.
- Dress and toss. Drizzle in the Italian dressing, tossing gently until well coated.
- Season to taste with salt and pepper as needed.
- Serve chilled or at room temperature. For best flavor, chill for 15–30 minutes before serving.
Notes
This salad is great for meal prep and holds up well in the fridge. Consider adding extra protein or different greens based on your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean