A really fun variation of pasta salad that feels so fresh for summer! This orzo salad has lots of fresh veggies and herbs, toasted pine nuts, feta cheese, and is tossed in a tangy lemon dressing. Easy to make ahead, and the perfect side dish for all your summer parties!
Prep Time30mins
Cook Time15mins
Total Time45mins
Course: Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine: Mediterranean
Servings: 10
Author: Mandy Jackson
Ingredients
1poundorzo
2/3cupolive oil
3tablespoonslemon juice
3tablespoonsred wine vinegar
1/2teaspoonsalt
1/2teaspoonblack pepper
1/2teaspoongarlic powder
1pintgrape tomatoes, halved
1English cucumber,chopped
1/2medium red onion,chopped
1cupbaby spinach leaves,chopped
1/4cupchopped fresh basil leaves
1/4cup chopped fresh mint leaves
1cupfeta cheese crumbles
1/2cuptoasted pine nuts,(optional)
Directions
Cook orzo according to package directions in salted water. Drain well and rinse with cold water to cool.In a small bowl, whisk together the olive oil, lemon juice, vinegar, salt, pepper, and garlic powder. Combine the prepared orzo, tomatoes, cucumber, red onion, spinach, basil, mint, feta, and pine nuts (if using) in a large bowl. Pour in the vinaigrette and toss to coat.
Notes
This is best after it has sat for at least 20 minutes to allow the vinaigrette to soak into the orzo. It will keep in the fridge for up to 3 days.
Did you make this recipe?Mention @itsmandyjackson on instagram so I can admire + share it!