⏱️ Time
Prep: 10 min
Cook: 10 min
Total: 20 min
🍽️ Serves
4–6
🧾 Ingredients
Salad
1½ cups orzo pasta
2 cups cherry tomatoes (red & yellow), halved
1 cup baby spinach (or arugula), roughly chopped
¾ cup mixed olives (Kalamata & green), pitted
½ cup feta cheese, crumbled
¼ cup fresh basil or parsley, chopped
Optional: ¼ cup diced cucumber or roasted bell peppers
Dressing
¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice or red wine vinegar
1 clove garlic, minced
½ tsp dried oregano
Salt & black pepper, to taste
Optional: pinch of chili flakes
👩🍳 Instructions
Cook the orzo
Boil orzo in well-salted water according to package instructions until al dente.
Drain and rinse briefly with cool water. Let it cool.
Prepare the dressing
In a small bowl, whisk olive oil, lemon juice, garlic, oregano, salt, pepper, and chili flakes (if using).
Assemble the salad
In a large bowl, combine cooked orzo, tomatoes, spinach, olives, and herbs.
Dress & toss
Pour dressing over the salad and gently toss until evenly coated.
Finish
Sprinkle feta on top. Taste and adjust seasoning.
Serve
Serve chilled or at room temperature.