Orzo Salad Recipe

ByDorothy Miller
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This truly is The Best Orzo Salad Ever, a vibrant and satisfying dish that bursts with Mediterranean flavors. After testing countless versions, I perfected this recipe to deliver a bright, herby, and perfectly balanced bite every time. It’s a crowd-pleasing side or main that’s as beautiful as it is delicious.

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Orzo Salad

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  • Author: Dorothy Miller

Ingredients

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  • 1 cup uncooked orzo
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard (or more)
  • 1/2 teaspoon dried oregano (or Italian seasoning)
  • 1/4 teaspoon salt
  • freshly ground black pepper (to taste)
  • 10 oz cherry or grape tomatoes ((red and yellow) sliced in half)
  • 2 medium cucumbers (quartered)
  • 1/3 cup pitted black olives (sliced)
  • 1/3 cup pitted green olives (sliced (I used Castelvetrano olives))
  • 4 oz crumbled feta cheese
  • 2 oz baby spinach

Instructions

  1. Cook pasta
  2. Make dressing
  3. Assemble the salad

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  1. Pingback: Mediterranean Quesadillas with Spinach and Feta Recipe - Receipster

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