Olives, bell pepper, spinach, and feta cheese top orzo pasta in this light and refreshing Mediterranean Orzo Salad. Ready in 20 minutes!
September is always that awkward time for me as a food blogger. Everyone is like “bring on the apples!” and “Show me the pumpkin!”
But summer temps are alive and kicking in California, with Fall nowhere on the horizon. I’m not ready for casseroles yet! *whines* (Although, I did start working on Halloween recipes in July. #foodbloggerproblems)
So, I made this Mediterranean Orzo Salad with olives and spinach. Ha.
STAR Fine Foods sent me these great little single-serving packs of red wine vinegar and olive oil. And here’s the thing I love – you can bring salad to work or pack in a school lunch box, but eliminate the extra container of dressing (that either gets accidentally thrown out, or brought back home to wash), by using these instead! They provide the perfect amount of liquid, and you can just toss afterward. Perfect for on-the-go meals.
This Mediterranean Orzo Salad is suitable for lunch or dinner, with a great mixture of flavors and texture. And it’s light and refreshing, for those of us who want to hold onto summer a bit longer.
‘Cause don’t forget – right after Fall, comes the snow. So be careful what you wish for!
other salad recipes we love
Mediterranean Orzo Salad
- 1/2 cup orzo pasta ,uncooked
- 1/3 cup diced red bell pepper
- 2 ounce can sliced black olives ,drained
- 1 cup finely chopped spinach
- 1 whole scallion ,diced
- 3 tablespoons crumbled feta cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons red wine vinegar
- Cook orzo according to package directions, al dente, about 10 minutes; drain and transfer to a medium bowl.
- Toss in remaining ingredients.
- Taste and adjust seasoning to your liking.
- Serve warm or cool and enjoy!
adapted from Cooking Light