Imagine a vibrant, refreshing salad that captures the essence of Mediterranean cuisine in just one bite! This Orzo Salad with Roasted Red Peppers, Spinach, and Feta is not just a side dish – it's a culinary journey that will revolutionize your meal prep and impress even the pickiest eaters. Packed with colorful ingredients and bursting with flavor, this recipe is about to become your new go-to summer favorite that's as easy to make as it is delicious.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 1 cup orzo pasta
- 1 cup roasted red peppers, chopped
- 2 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Fill a medium-sized pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat.
- Add the orzo pasta to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, drain and chop the roasted red peppers into small, uniform pieces. Set aside in a large mixing bowl.
- Wash and roughly chop the fresh spinach leaves, ensuring they are clean and well-drained.
- Once the orzo is cooked, drain it in a colander and rinse briefly with cold water to stop the cooking process and cool the pasta.
- Transfer the cooled orzo to the mixing bowl with the roasted red peppers.
- Add the chopped spinach and crumbled feta cheese to the bowl.
- In a small separate bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- Pour the dressing over the orzo mixture and gently toss to combine all ingredients evenly.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Tips
- For the best flavor, use high-quality extra virgin olive oil and fresh lemon juice.
- Make sure to rinse the orzo with cold water to stop the cooking process and prevent clumping.
- Let the salad chill for at least 30 minutes before serving to allow the flavors to fully develop and meld together.
- For added protein, consider mixing in grilled chicken or chickpeas.
- Use roasted red peppers from a jar for convenience, or roast your own for a more intense flavor.
- The salad can be made a day ahead, making it perfect for meal prep or potlucks.
- If you prefer a warm version, serve the salad immediately after mixing while the orzo is still slightly warm.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 8g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
