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Ingredients
Scale
- 1 cup uncooked orzo pasta
- ¼ cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon dried oregano or Italian seasoning
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- 10 oz cherry or grape tomatoes (red and yellow), halved
- 2 medium cucumbers, quartered
- ⅓ cup pitted black olives, sliced
- ⅓ cup pitted green olives, sliced (preferably Castelvetrano)
- 4 oz crumbled feta cheese
- 2 oz baby spinach
Instructions
- Cook orzo pasta in simmering water for about 10 minutes until al dente.
- While cooling, prepare dressing by combining olive oil, lemon juice, balsamic vinegar, mustard, oregano, salt, and pepper.
- In a mixing bowl, combine tomatoes, cucumbers, olives, and dressing. Mix well.
- Add drained orzo, feta, and spinach. Toss gently to combine.
- Adjust seasoning with salt, pepper, and lemon juice to taste.
Notes
For a heartier option, add grilled shrimp or chickpeas.
Adjust lemon juice to suit your taste preference.
Rinse orzo well to avoid clumping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing, Cooking
- Cuisine: Mediterranean
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 3
- Protein: 6
- Cholesterol: 10