Mediterranean Orzo Pasta Salad – Closet Cooking


Mediterranean Orzo Pasta Salad

A tasty Mediterranean style orzo (pasta) and baby spinach salad.

Pasta salads are an amazing side for pretty much any summer meal! You can make them ahead of time, store them in the fridge and easily bring them wherever you want, whether that be a picnic, a BBQ, cookout, potluck, or even in your own home. This Mediterranean themed pasta salad is one of my favourites, using orzo, a small rice shaped and sized pasta, along with baby spinach, chickpeas, tomatoes, cucumber red pepper, onions, olives, and feta! The dressing is a light, healthy and tasty combination of olive oil, lemon juice, red wine vinegar, oregano and plenty of fresh parsley! In addition to being a great salad or side this Mediterranean orzo salad makes for a nice light meal and you can make it a little heartier by adding some chicken souvlaki or chicken shawarma!

Mediterranean Orzo Pasta Salad

Mediterranean Orzo Pasta Salad

Mediterranean Orzo Pasta Salad

Mediterranean Orzo Pasta Salad

Mediterranean Orzo Pasta Salad
Mediterranean Orzo Pasta Salad

Mediterranean Orzo Pasta Salad

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 6

A tasty Mediterranean style orzo (pasta) and baby spinach salad.

ingredients
  • 8 ounces orzo (gluten free for gluten free)
  • 6 cups baby spinach, washed
  • 1 cup chickpeas (cooked or rinsed and drained)
  • 1 cup tomato, sliced
  • 1 cup cucumber, sliced
  • 1 bell pepper, sliced
  • 1/4 cup red onion, diced
  • 1/4 cup kalamata olives, sliced
  • 1/4 cup green olives, sliced
  • 1/4 cup feta, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice (~1/2 lemon)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1 clove garlic, grated
  • salt and pepper to taste
directions
  1. Cook the orzo as directed on the package, drain and rinse in cold water until the orzo has cooled.
  2. Place the orzo, spinach, chickpeas, tomato, cucumber, red bell pepper, red onion, kalamata olives, green olives and feta in a large bowl.
  3. Mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, garlic, salt and pepper.
  4. Toss the salad and dressing and enjoy!

Option: Use fresh oregano instead of dried.
Option: Add 1 tablespoon fresh chopped mint.
Option: Add 1 tablespoon fresh chopped dill.
Option: Use any combination of lemon juice and/or red wine vinegar.

Nutrition Facts: Calories 397, Fat 14g (Saturated 2g, Trans 0), Cholesterol 5mg, Sodium 198mg, Carbs 54g (Fiber 6g, Sugars 7g), Protein 13g

Nutrition by: Nutritional facts powered by Edamam



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