Ingredients
Scale
- 16 ounces orzo
- 3 cups baby spinach leaves
- 1 ½ chopped red bell pepper
- 1 cup diced cucumber
- ¾ cup diced red onion
- 5 ounces Castelvetrano green olives
- 5 ounces Kalamata pitted olives
- 7 ounces feta cheese
- ½ cup canola oil
- ¼ cup olive oil
- Juice of 1 lemon
- 1½ teaspoons oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Cook orzo in boiling salted water for about 10 minutes until al dente; drain and rinse under cold water.
- In a large bowl, combine cooled orzo, spinach, bell pepper, cucumber, red onion, and both olives. Crumble half the feta on top.
- In a small bowl, whisk together canola oil, olive oil, lemon juice, oregano, salt, and pepper.
- Pour dressing over the salad mixture and fold gently to coat evenly; taste for seasoning adjustments.
- Chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg