Fresh & Vibrant Mediterranean Orzo Salad Recipe (20 Minutes) Mediterranean Diet Recipes Pasta Lunch Salads Side Dishes Farm to Table Recipe Vegetarian

My local grocery store sells a delicious Mediterranean orzo salad that I absolutely love. But like with most recipes, if I can make it fresh at home, I'm doing it. This quick orzo salad is loaded with healthy, wholesome ingredients – and packed with flavor. The pasta salad recipe is ready to eat in about 20 minutes.

You need just a few ingredients, all of which are part of the heart-healthy Mediterranean Diet, to make this orzo salad. Here is your shopping list: orzo, baby spinach, grape tomatoes, feta cheese, onion, sundried tomatoes, pine nuts, capers, fresh basil, fresh garlic, white balsamic vinegar or lemon juice, olive oil, sea salt and black pepper.

Make the dressing while the orzo cooks. Orzo generally takes eight to 10 minutes, which gives you plenty of time to prepare the zesty dressing. Toss all the ingredients together and you have a salad that is hard to stop eating. Not only is it delicious, but you get the health benefits of tomatoes, the health benefits of spinach and the health benefits of fresh basil.

Serve this Mediterranean salad for lunch or as a side dish with dinner. 

Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 1 cup (8 ounces) orzo (uncooked)
• 5 ounces baby spinach, chopped 
• 2 cups grape or cherry tomatoes, cut in half if large
• 4 ounces feta, crumbled
• 1/3 cup chopped onion
• 1/4 cup chopped sundried tomatoes
• 2 tablespoons capers, drained
• 1/3 cup pine nuts, toasted
• 1/4 cup basil leaves, julienned

Dressing

• 2 cloves garlic
• 2 tablespoons white balsamic vinegar or lemon juice
• 1/2 cup basil, packed
• 1/3 cup olive oil
• salt and black pepper, to taste)

Recipe Notes

• You could use Parmesan cheese instead of feta.

• If you use lemon juice in the dressing, be sure to squeeze it fresh.

• You can use regular sundried tomatoes or sundried tomatoes packed in oil. I like sundried tomatoes packed in oil. Save the oil for recipes calling for sundried tomato oil. 

• You can change up the ingredients to suit your tastes.

• Store the salad in an airtight container in the fridge. 

Here's how to make it: 

1. Cook the orzo according to package directions. Rinse under cold water and set aside. 
2. Make the dressing by putting all the dressing ingredients into a blender. Blend until smooth. 
3. In a large bowl, add the orzo, spinach, sundried tomatoes, capers, pine nuts and fresh basil. Add the dressing and toss to coat. Serve immediately or refrigerate until ready to serve.
    

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