This quick salad is a mix of colorful veggies, tasty olives, and fluffy orzo pasta, making it both fresh and filling. It’s perfect for a sunny day or a picnic!
I love how easy it is to whip up—just chop, mix, and you’re done! Plus, you can enjoy it cold or warm, so it works anytime. Who doesn’t love a no-fuss dish? 😊
Key Ingredients & Substitutions
Orzo Pasta: Orzo adds a delightful texture and absorbs flavors beautifully. If you can’t find orzo, try using any small pasta like ditalini, couscous, or even quinoa for a gluten-free option!
Olives: Kalamata olives pack a punch with their rich flavor. If you prefer a milder taste, green olives or even sliced black olives work well. You could also skip olives entirely if you’re not a fan!
Chickpeas: Canned chickpeas are so handy because they’re already cooked! For a twist, use canned white beans or cooked lentils to keep the texture and protein. If you prefer a lighter salad, you could leave them out.
Feta Cheese: Feta cheese adds creaminess and a tangy kick. If you’re dairy-free, tofu feta or avocado can give a nice creamy note. You could also skip it if you’re watching your cheese intake.
How Do I Prevent Overcooking the Orzo?
Cooking orzo perfectly can be tricky! Follow these steps for al dente pasta that doesn’t turn mushy:
- Bring water to a rolling boil before adding the orzo, which helps it cook evenly.
- Follow the cooking time on the package, but start checking a minute or two early. You want it to be firm when you bite into it.
- Once done, drain it right away and rinse under cold water to stop the cooking process.
- Stir the orzo occasionally as it cooks to prevent sticking together.
By keeping an eye on the time, you’ll achieve the perfect texture!
How to Make 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 halved
- 1/2 cup green olives, pitted and halved
- 1/2 cup canned chickpeas, drained and rinsed
- 1/4 cup red onion, finely chopped
- 2 cups fresh spinach, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
How Much Time Will You Need?
This tasty Mediterranean orzo salad will take you about 10 minutes to prepare. You’ll just need a few minutes to cook the orzo, and the rest of the time is for chopping and mixing up the delicious ingredients. Fast, fresh, and fabulous!
Step-by-Step Instructions:
1. Cook the Orzo:
First, bring 2 cups of water to a boil in a medium-sized saucepan. Once the water is bubbling, add the orzo pasta. Cook it following the package instructions, which usually takes about 7-9 minutes until it’s nice and al dente. After it’s done, drain the orzo and rinse it under cold water to cool it down quickly.
2. Prepare the Veggies:
While the orzo is cooking, grab a large bowl and add the cherry tomatoes, diced cucumber, Kalamata olives, green olives, drained chickpeas, chopped red onion, and fresh spinach. You can mix these tangy and crunchy ingredients together to get a colorful salad base.
3. Combine Everything:
After the orzo has cooled, add it to the bowl with the veggies and olives. Give everything a good mix to combine the flavors together!
4. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. This dressing is what brings all the flavors together, so make sure to mix it well!
5. Dress the Salad:
Pour the dressing over the salad mixture and toss everything gently until all the ingredients are well coated. This will help all those gorgeous flavors meld together!
6. Finish and Serve:
Finally, sprinkle the crumbled feta cheese and chopped fresh parsley on top of your salad before serving. Give it one last gentle toss, and adjust the seasoning with salt and pepper if needed. Enjoy your quick, delicious Mediterranean orzo salad!
Can I Substitute Whole Wheat Orzo?
Absolutely! Whole wheat orzo is a healthier option and will work just fine in this recipe. Just keep in mind that it may take a couple of minutes longer to cook, so check the package instructions for the best cooking time.
What Can I Use Instead of Olives?
If you’re not a fan of olives or need a substitution, try adding artichoke hearts or roasted red peppers for that extra flavor. Just chop them up and mix them in with the other ingredients!
How Do I Store Leftover Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld together, but the spinach may wilt a bit. If you want it to stay fresh, consider adding the spinach just before serving.
Can I Add Protein to This Salad?
Definitely! To make this salad more filling, consider adding grilled chicken, shrimp, or even tofu for a vegetarian option. Just make sure to cook the protein beforehand and toss it in along with the other ingredients!
