Mediterranean Orzo Salad
Mediterranean orzo salad with tomatoes, peppers, spinach, olives, feta and pesto is a colorful, healthful and delicious side salad!
Yield: 6 servings
Ingredients
- 1 ½ cups orzo
- 10 oz. cherry tomatoes, halved
- 1 large orange or yellow bell pepper, chopped
- 1 cup packed chopped fresh spinach
- ½ small red onion, finely dicd
- ½ cup crumbled feta cheese
- ⅓ cup kalamata olives, halved
- ½ to ⅔ cup prepared basil pesto (see notes)
Instructions
- Cook orzo according to package directions. Drain and let cool completely.
- Meanwhile, chop and prep the remaining ingredients.
- In a large bowl, combine the cooled orzo with ½ cup of the pesto and mix well to get the pasta coated.
- Add the tomatoes, peppers, spinach, red onion, feta cheese and olives. Mix well. Add additional pesto if desired.
- Serve immediately or let sit at room temperature (for up to 30 minutes) before serving. Or refrigerate until ready to serve.
Notes
Bell pepper: I prefer to use a yellow or orange bell pepper for this recipe for the sweetness and the color.
Red onion: I personally love red onion, raw, cooked, pickled, however. But if you are sensitive to them or yours is especially pungent, chop the red onion and soak the pieces in cold water for about 5-10 minutes. Then drain the water off and use the pieces for your salad. (You could also leave it off if you prefer.)
Olives: These add a great briny-ness and of course go with the Mediterranean theme. You can get kalamata olives from the olive bar at the grocery store or use the jarred ones. Just make sure they are pitted. Or substitute another favorite olive if you'd like.
Pesto: Either a homemade basil pesto or store bought pesto will work great for this recipe. You could also substitute a basil vinaigrette or even a lemon vinaigrette if you’d prefer a salad dressing instead.
Make ahead: The entire salad can be made in advance. Store it, covered, in the refrigerator until ready to serve and just give it a good stir before spooning it up.
Storage: Keep the salad stored, covered, in the refrigerator for up to 5 days. Add a drizzle of olive oil or a squeeze of lemon juice to the salad to wake it back up before serving, if needed.
Nutrition
Serving: 1serving | Calories: 202kcal | Carbohydrates: 33g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 272mg | Potassium: 281mg | Fiber: 2g | Sugar: 3g | Vitamin A: 824IU | Vitamin C: 49mg | Calcium: 88mg | Iron: 1mg
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
