Ingredients

Orzo Salad

1½ cups orzo pasta

1 cup cucumber, diced

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, sliced

1/2 cup feta cheese, crumbled

1/4 cup red onion, thinly sliced

1/4 cup roasted red peppers, diced

2 cups baby spinach, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons fresh basil, chopped

Lemon Herb Dressing

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 teaspoon Dijon mustard

1 garlic clove, minced

1 teaspoon dried oregano

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Optional Garnish

Extra crumbled feta cheese

Kalamata olives

Fresh parsley

Lemon wedges

Freshly cracked black pepper

Directions

Cook the orzo according to the package directions until al dente. Drain, rinse under cold water, and allow it to cool completely.

In a large serving bowl, combine the cooled orzo, cucumber, cherry tomatoes, Kalamata olives, feta cheese, red onion, roasted red peppers, baby spinach, parsley, and basil.

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic, oregano, sea salt, and black pepper until well combined.

Pour the dressing over the salad and gently toss until everything is evenly coated.

Refrigerate for 20–30 minutes to allow the flavors to meld.

Toss the salad once more before serving.

Transfer to a serving platter or individual bowls.

Sprinkle with extra feta cheese and a few additional Kalamata olives.

Garnish with fresh parsley, lemon wedges, and freshly cracked black pepper.

Serve chilled as a refreshing side dish, picnic favorite, or light Mediterranean meal.

Nutritional Information (Per Serving)

Calories: 365

Protein: 10g

Carbohydrates: 39g

Fat: 19g

Fiber: 4g

Sugar: 4g

Sodium: 540mg