10-Minute Prep Mediterranean Orzo Salad
This one-bowl, easy, vibrant, and bold-flavored Mediterranean Orzo Salad can be made in advance and is easily adaptable to meet your dietary needs.
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Servings: 10 SERVINGS
Calories: 354kcal
Equipment
- Measuring cup
- Large salad bowl
- Pot
- Knife and cutting board
Ingredients
For the dressing:
- ⅓ cup extra virgin olive oil
- Juice of one lemon
- Zest of one lemon
- 1 tbsp honey
- 3 tbsp fresh parsley, chopped
- Salt and freshly ground pepper to taste
For the salad:
- 12 oz orzo pasta
- 1 ½ cups grape tomatoes, quartered
- 1 large English cucumbers, diced
- 2 cups baby spinach, stems removed
- ¼ cup red onion, chopped
- ½ cup kalamata olives, pitted and halved
- ½ cup green olives, pitted and halved
- 1-15 oz can chickpeas, drained and rinsed
- 1 ½ cups Feta cheese, plus more for serving
Instructions
- Cook the orzo in large pot of boiling water according to package instructions, drain, and rinse with cold water. While the pasta is cooking, chop the veggies.
- In a measuring cup, whisk together the olive oil, lemon juice, lemon zest, honey, chopped parsley, salt, and pepper until well combined.
- To a large salad bowl, add the cooked orzo, drained chickpeas, tomatoes, cucumbers, spinach, olives, red onion, and crumbled Feta cheese. Toss to combine.
- Drizzle the dressing over the veggies and gently toss until all ingredients are well covered with the dressing. Chill for one hour in the fridge before serving and top with extra Feta cheese if desired.
Nutrition
Calories: 354kcal | Carbohydrates: 40g | Protein: 10g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.6g | Cholesterol: 12mg | Sodium: 412mg | Potassium: 103mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 16mg | Calcium: 6mg | Iron: 11mg