Spinach Feta Orzo Salad
This zesty orzo salad combines crisp cucumber and salty feta with fresh lemon for a dish that’s just as good at a picnic as it is for a quick desk lunch.
Servings: 3
Ingredients:
- 1 cup orzo
- 1 cucumber, small, diced
- 3 cups fresh baby spinach, roughly chopped
- ¾ cup feta cheese, crumbled
- ¼ red onion, small, very thinly sliced
- 2 tbsp fresh parsley, chopped
Optional
- 1 cup cherry tomatoes, halved, or 1 medium tomato, diced
- ¼ cup Kalamata olives, sliced
Lemon Dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 garlic clove, pressed
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Method:
Start Cooking- Bring a pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Drain and rinse briefly with cool water to stop the cooking. Let cool slightly.
- Add the cooked orzo, cucumber, spinach, feta, red onion, and parsley to a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and black pepper.
- Pour the dressing over the salad and toss gently until evenly coated.
- Serve chilled or slightly warm. Bon appétit.
Notes:
From the kitchen
- Rinse the orzo briefly after cooking to keep it from sticking together.
- Add the feta last for larger creamy crumbles instead of fully mixing it in.
- For extra flavor, let the salad rest 10–15 minutes before serving.
- Add cherry tomatoes, olives, or roasted red peppers for extra color and flavor.
- Swap spinach with arugula for a more peppery bite.
- Swap parsley with fresh dill for a more Mediterranean-style flavor.
- Swap red onion with shallots for a milder flavor.
- Use green onion for a fresher, lighter variation.
- Add chopped fresh mint or a pinch of dry mint for a brighter, refreshing finish.
- Add toasted pine nuts or sliced almonds for extra crunch.
- Add grilled chicken, chickpeas, or tuna to make it more filling and protein-rich.
- Serve with grilled chicken, salmon, soup, or warm pita bread.
- It also works well for meal prep, packed lunches, and potlucks.
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Nutrition:
Calories: 466 kcal | Carbohydrates: 47 g | Protein: 15 g | Fat: 25 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 13 g | Cholesterol: 35 mg | Sodium: 698 mg | Potassium: 620 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 3571 IU | Vitamin C: 33 mg | Calcium: 273 mg | Iron: 3 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Orzo
WHY WE LOVE IT
Orzo cooks quickly, absorbs flavor beautifully, and gives salads a soft, satisfying texture without feeling too heavy. It works equally well warm or chilled, making it one of the easiest pantry pastas to build meals around.
A LITTLE STORY
Although many people mistake orzo for rice, it is actually a small pasta traditionally used in Mediterranean, Turkish, and Middle Eastern cooking. Its name comes from the Italian word for “barley” because of its grain-like shape.
DID YOU KNOW?
Because of its small size, orzo cooks faster than many other pasta shapes and cools quickly for salads. It also absorbs dressings and broths especially well, which is why it is often used in soups, pilafs, and cold pasta salads.