Ingredients
Scale
- 16 ounces orzo
- 3 cups baby spinach leaves, gently torn into large pieces
- 1 ½ cups chopped red bell pepper (about one red bell pepper)
- 1 cup diced and seeded cucumber (about one medium)
- ¾ cup diced red onion
- 5 ounces Castelvetrano green olives, drained and halved
- 5 ounces Kalamata pitted olives, drained and halved
- 7 ounces feta cheese
- ½ cup canola oil
- ¼ cup olive oil
- 1 lemon, juiced
- 1 ½ teaspoons oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- 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, salt, and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until coated.
- Taste for seasoning and top with remaining feta cheese. Refrigerate for 1 hour or overnight before serving.
Notes
- Rinse the orzo after cooking to prevent clumping.
- Pairs well with grilled chicken or fish.
- Keeps in the fridge for up to 3 days.
- Can be made a day ahead for better flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (except pasta)
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg