Fresh orzo combined with vegetables, feta, and zesty herbs, ideal for a light and easy Mediterranean meal.
# What You’ll Need:
→ Grains
01 - 1 cup dry orzo pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/2 cup Kalamata olives, pitted and halved
07 - 2 cups baby spinach, roughly chopped
→ Dairy
08 - 1/2 cup feta cheese, crumbled
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1 1/2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon dried oregano
12 - 1 garlic clove, minced
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
→ Fresh Herbs
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon fresh mint, chopped (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, approximately 8 to 10 minutes, following package directions. Drain thoroughly and rinse with cold water to halt further cooking.
02 - In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, dried oregano, minced garlic, salt, and black pepper until emulsified.
03 - In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and baby spinach.
04 - Pour the prepared dressing over the salad ingredients and toss well to coat evenly.
05 - Carefully fold in the crumbled feta cheese, chopped parsley, and mint if using. Taste for seasoning and adjust salt and pepper as needed. Serve immediately or refrigerate for 30 minutes to enhance flavors.
