Orzo Salad
Dive into this vibrant Orzo Salad that's both a breeze to whip up and packed with wholesome goodness! Toss together tender orzo pasta, crisp bell peppers, and a zesty lemon dressing for a refreshing dish that’s perfect for any occasion. It's a delightful way to enjoy a healthy meal without sacrificing flavor!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 red bell pepper
- 1 Cup english cucumber (240 ml)
- 1 garlic clove
- 1 whole lemon
- 3/4 Cup red onion (180 ml)
- 1 tsp. black pepper (5 ml)
- spinach leaves
🥛Dairy & Eggs(1)
- 1 Cup feta cheese crumbles (240 ml)
🫙Pantry Staples(5)
- 1/2 Cup avocado oil (120 ml)
- 1/4 Cup olive oil (60 ml)
- 1 Cup kalamata olives (240 ml)
- 1/2 Cup black olives (120 ml)
- 16 oz. Orzo pasta (454 g)
🧂Spices & Seasonings(2)
- 1 1/2 tsp. Dried oregano (7.5 ml)
- 1 tsp. salt (5 ml)
Nutrition (per serving)
Calories
1004
Protein
22g
Carbs
92g
Fat
59g
👨🍳 Instructions
- 1
Set a large pot of water on the stove on high heat.
- 2
Prepare your vegetables as described in ingredients list. Set them aside.
- 3
Add the orzo to boiling water and cook to al dente (tender but firm, about 10 minutes).
- 4
In a separate medium bowl combine salad dressing ingredients.
- 5
Whisk together all the salad dressing ingredients and set aside.
- 6
Chop the kalamata and black olives and set aside.
- 7
When the orzo is cooked, drain it in a strainer.
- 8
Rinse the orzo under cold water to cool it quickly.
- 9
Drain orzo thoroughly and cool to room temperature.
- 10
In a large salad bowl, pour in the room temperature or colder orzo.
- 11
Add the vegetables on top of the pasta.
- 12
Layer the olives on top.
- 13
Toss the salad ingredients.
- 14
Pour on the salad dressing.
- 15
Add feta cheese on top.
- 16
Lightly toss to coat the salad in the dressing.
💡 Pro Tips
- ✓Salt your pasta water to 1.5-2% salinity before adding orzo, as the starch will absorb seasoned water and prevent the need to over-salt the dressing later, reducing sodium content by up to 30%.technique1.5-2% salinity
- ✓Dress the orzo while still warm (around 120°F) rather than at room temperature, because warm pasta has open starch granules that absorb dressing 40% more efficiently than cooled pasta.timing120°F, 40% better absorption
- ✓Reserve 1/4 cup of starchy pasta cooking water before draining to add to your dressing at a 4:1 ratio (dressing:pasta water) if the salad dries out, as the starch emulsifies the oil and prevents separation.technique4:1 ratio
- ✓Add lemon juice (approximately 3 tablespoons from 1 whole lemon) directly to warm orzo 2-3 minutes before tossing with other ingredients, allowing the acid to penetrate the pasta and brighten flavor without requiring additional dressing.ingredient3 tablespoons, 2-3 minutes contact time
- ✓Dress the salad 15-30 minutes before serving rather than immediately, as this allows the orzo to absorb dressing and flavors to meld while the cucumbers release 15-20% of their moisture without making the salad soggy.timing15-30 minutes, 15-20% moisture release
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Orzo Salad
Dive into this vibrant Orzo Salad that's both a breeze to whip up and packed with wholesome goodness! Toss together tender orzo pasta, crisp bell peppers, and a zesty lemon dressing for a refreshing dish that’s perfect for any occasion. It's a delightful way to enjoy a healthy meal without sacrificing flavor!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 red bell pepper
- 1 Cup english cucumber (240 ml)
- 1 garlic clove
- 1 whole lemon
- 3/4 Cup red onion (180 ml)
- 1 tsp. black pepper (5 ml)
- spinach leaves
🥛Dairy & Eggs(1)
- 1 Cup feta cheese crumbles (240 ml)
🫙Pantry Staples(5)
- 1/2 Cup avocado oil (120 ml)
- 1/4 Cup olive oil (60 ml)
- 1 Cup kalamata olives (240 ml)
- 1/2 Cup black olives (120 ml)
- 16 oz. Orzo pasta (454 g)
🧂Spices & Seasonings(2)
- 1 1/2 tsp. Dried oregano (7.5 ml)
- 1 tsp. salt (5 ml)
Nutrition (per serving)
Calories
1004
Protein
22g
Carbs
92g
Fat
59g
👨🍳 Instructions
- 1
Set a large pot of water on the stove on high heat.
- 2
Prepare your vegetables as described in ingredients list. Set them aside.
- 3
Add the orzo to boiling water and cook to al dente (tender but firm, about 10 minutes).
- 4
In a separate medium bowl combine salad dressing ingredients.
- 5
Whisk together all the salad dressing ingredients and set aside.
- 6
Chop the kalamata and black olives and set aside.
- 7
When the orzo is cooked, drain it in a strainer.
- 8
Rinse the orzo under cold water to cool it quickly.
- 9
Drain orzo thoroughly and cool to room temperature.
- 10
In a large salad bowl, pour in the room temperature or colder orzo.
- 11
Add the vegetables on top of the pasta.
- 12
Layer the olives on top.
- 13
Toss the salad ingredients.
- 14
Pour on the salad dressing.
- 15
Add feta cheese on top.
- 16
Lightly toss to coat the salad in the dressing.
💡 Pro Tips
- ✓Salt your pasta water to 1.5-2% salinity before adding orzo, as the starch will absorb seasoned water and prevent the need to over-salt the dressing later, reducing sodium content by up to 30%.technique1.5-2% salinity
- ✓Dress the orzo while still warm (around 120°F) rather than at room temperature, because warm pasta has open starch granules that absorb dressing 40% more efficiently than cooled pasta.timing120°F, 40% better absorption
- ✓Reserve 1/4 cup of starchy pasta cooking water before draining to add to your dressing at a 4:1 ratio (dressing:pasta water) if the salad dries out, as the starch emulsifies the oil and prevents separation.technique4:1 ratio
- ✓Add lemon juice (approximately 3 tablespoons from 1 whole lemon) directly to warm orzo 2-3 minutes before tossing with other ingredients, allowing the acid to penetrate the pasta and brighten flavor without requiring additional dressing.ingredient3 tablespoons, 2-3 minutes contact time
- ✓Dress the salad 15-30 minutes before serving rather than immediately, as this allows the orzo to absorb dressing and flavors to meld while the cucumbers release 15-20% of their moisture without making the salad soggy.timing15-30 minutes, 15-20% moisture release