Orzo Salad Recipe
Cool, filling pasta salads — Spinach Feta Orzo Salad, Mediterranean Orzo Salad, Greek Orzo Salad, Veggie Orzo Salad — for potlucks and make-ahead lunches.
★ lunch
lunchSpinach Feta Orzo Salad
A refreshing salad with spinach, feta, and orzo. Courtesy: onebalancedlife.com
Carol FamaIngredients
- 1 cup orzo pasta
- 2 cups fresh spinach
- 1/2 cup feta cheese
- 1 cup cherry tomatoes
- 1/4 cup red onion
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- to taste salt
- to taste pepper
Instructions
- 1Cook the orzo pasta according to package instructions. Drain and set aside.
- 2In a large bowl, combine the cooked orzo, spinach, feta, cherry tomatoes, and red onion.
- 3In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- 4Pour the dressing over the salad and toss to combine.
- 5Serve immediately or refrigerate until ready to serve.
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Open in Pepper →Orzo Salad Is Always Welcome at the Table
Orzo cooks in about ten minutes and takes on whatever you have in the crisper drawer. That makes it the kind of side dish you can put together before anyone asks what's for supper.
Cooks on Pepper reach for this collection when they need to bring a bowl to a cookout, pack lunches for the week, or round out a plate of grilled chicken on a hot night when the oven stays off.
Every recipe here leans on simple stuff you can find anywhere: Spinach Feta Orzo Salad, Mediterranean Orzo Salad with cherry tomatoes and cucumber, Greek Orzo Salad with kalamata olives, and Lemon Orzo Salad with Sun-Dried Tomatoes and Basil.
Quick Tips
- 1
Salt the pasta water
Add about a tablespoon of salt per 4 quarts of water. Orzo soaks up seasoning while it cooks, and you can't add it back later.
- 2
Rinse the orzo cold
Drain and rinse under cold water for 30 seconds to stop the cooking and wash off starch so the grains stay separate.
- 3
Dress it warm
Toss the orzo with olive oil and lemon juice while it's still slightly warm so it drinks up the dressing instead of sitting in it.
- 4
Add feta last
Stir in crumbled feta and fresh herbs in the final minute so the cheese holds its shape instead of smearing through the salad.
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