Orzo Salad Recipe
This Best Orzo Salad is my go-to for picnics and potlucks, and after dozens of batches, I can confidently say it’s the perfect balance of bright, tangy, and refreshing flavors. The combination of tender orzo, crisp cucumbers, and a zesty homemade vinaigrette makes every bite sing. I love how the balsamic vinegar and Dijon mustard create a dressing that clings to every piece of pasta beautifully.
PrintOrzo Salad
Ingredients
Scale
- 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
- Cook pasta
- Make dressing
- Assemble the salad
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