Umami Recipes
Umami Recipes

Family Recipes

Mediterranean Orzo Salad

12 servings

servings

30 minutes

active time

30 minutes

total time

Ingredients

16 ounces orzo

3 cups baby spinach leaves (, gently torn into large pieces)

1 1/2 chopped red bell pepper (, about one red bell pepper)

1 cup cucumber (, diced and seeded, about one medium)

3/4 cup red onion (, diced)

5 ounces Castelvetrano green olives (, drained and halved)

5 ounces Kalamata pitted olives (, drained and halved)

7 ounces feta cheese

1/2 cup canola oil

1/4 cup olive oil

1 lemon (, juiced)

1 1/2 teaspoons oregano

1 teaspoon kosher salt

1 teaspoon black pepper

Directions

Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool.

Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble half of the feta cheese over the pasta.

In a small bowl, whisk the canola oil, olive oil, lemon juice, oregano and salt and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Taste for seasoning and top with the remaining feta cheese.

Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days, but will last in the refrigerator up to 1 week.

Nutrition

Serving Size

0.75 cup

Calories

356 kcal

Total Fat

22 g

Saturated Fat

4 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

15 mg

Sodium

756 mg

Total Carbohydrate

33 g

Dietary Fiber

3 g

Total Sugars

3 g

Protein

8 g

12 servings

servings

30 minutes

active time

30 minutes

total time
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