This colorful Mediterranean Orzo Salad is quick and tasty! With spinach, tomatoes, olives, and feta, it brings together fresh flavors in just 10 minutes.
I love how I can toss this salad together while waiting for my pasta to cook. It’s perfect for a light meal or a side dish—just add your favorite protein if you’re feeling fancy!
Key Ingredients & Substitutions
Orzo Pasta: This tiny pasta is great for salads, but if you’re gluten-free, consider quinoa or rice instead. These options add a nice texture and flavor too!
Cherry Tomatoes: Sweet and juicy, they brighten the dish. If you can’t find them, diced regular tomatoes or even sun-dried tomatoes can work. Just adjust the quantity—you want that fresh taste!
Chickpeas: They add protein and fiber. You could swap them for black beans or kidney beans if you prefer, or even skip them for a lighter dish.
Feta Cheese: This ingredient adds saltiness. If you’re dairy-free, try crumbled tofu or simply omit it. Nutritional yeast also gives a cheesy flavor without the dairy.
Olives: Kalamata and green olives bring a tangy taste. If you don’t like olives, consider capers for a similar flavor punch, or just leave them out altogether!
How Do I Make Sure My Orzo Doesn’t Get Mushy?
Cooking orzo perfectly is easy! Here’s how to get it right:
- Use a pot of boiling water—this helps the orzo cook evenly.
- Follow the package instructions for cooking time, usually 8-10 minutes for al dente.
- As soon as it’s done, drain it and rinse with cold water. This stops the cooking process and keeps it firm.
Keep an eye on it to avoid overcooking, and you’ll have perfect orzo every time!
10-Minute Prep Mediterranean Orzo Salad
Ingredients You’ll Need:
For the Salad:
- 1 cup orzo pasta
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup green olives, pitted and sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1 cup baby spinach
- 1/4 cup feta cheese, crumbled (optional)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This delicious Mediterranean Orzo Salad takes just about 10 minutes to prepare. If you prefer to let the flavors mix together, you can refrigerate it for 30 minutes before serving. So, in total, you’re looking at around 40 minutes if you include chilling time!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by bringing a pot of water to a boil. Once it’s bubbling, add the orzo pasta. Cook it according to the package instructions until it’s al dente, usually about 8-10 minutes. When it’s ready, drain the orzo and rinse it under cold water to cool it down. This helps stop the cooking process and keeps the orzo from being mushy.
2. Prepare the Vegetable Mixture:
In a large mixing bowl, toss together the halved cherry tomatoes, diced cucumber, sliced Kalamata olives, sliced green olives, drained chickpeas, finely chopped red onion, and baby spinach. This is where all those vibrant and fresh Mediterranean flavors come together!
3. Combine Everything:
Once your orzo has cooled, add it to the bowl with the vegetable mixture. Give it a good stir to mix everything nicely without breaking the orzo.
4. Make the Dressing:
In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. This dressing adds a tasty zing to the salad!
5. Dress the Salad:
Pour the dressing over the salad mixture and toss gently until everything is well-coated. Be careful not to smash the ingredients—just fold them together with love!
6. Add the Finishing Touches:
If you’re using feta cheese, sprinkle it on top of the salad now. It adds a creamy texture and salty flavor that pairs perfectly with the other ingredients.
7. Garnish and Serve:
If you’d like, you can finish it off with some chopped fresh parsley or basil for that extra pop of color and flavor. You can serve the salad right away, or if you have the time, let it chill in the fridge for about 30 minutes to allow the flavors to meld together. Enjoy your fresh and tasty Mediterranean Orzo Salad!
Can I Substitute Another Pasta for Orzo?
Absolutely! If you don’t have orzo on hand, you can use other small pasta shapes like couscous, quinoa, or even small shells. Just be sure to adjust the cooking time according to the package instructions for whatever pasta you choose!
How Long Can I Store Leftover Mediterranean Orzo Salad?
You can store leftover salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the vegetables may soften over time, so it’s best to add the dressing just before serving if you plan to store it!
Can I Make This Salad Vegan?
Yes! To make this salad vegan, simply omit the feta cheese or substitute it with a plant-based cheese alternative. You can also enhance the flavors by adding nutritional yeast instead!
Can I Add More Protein to This Salad?
Definitely! Feel free to add grilled chicken, shrimp, or even tofu for a protein boost. Just make sure if you’re using cooked proteins, they are chilled before adding to the salad to keep it fresh and delicious!
