Orzo Salad

About This Dish

This savory and zesty orzo salad features cherry tomatoes, cucumbers, olives, feta cheese, spinach, and an Italian dressing. It's great for making ahead and sharing with the crowd at potlucks, barbecues, picnics, and cookouts!

Ingredients

• 1 cup uncooked orzo
• 1/4 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard (or more)
• 1/2 teaspoon dried oregano (or Italian seasoning)
• 1/4 teaspoon salt
• freshly ground black pepper (to taste)
• 10 oz cherry or grape tomatoes ((red and yellow) sliced in half)
• 2 medium cucumbers (quartered)
• 1/3 cup pitted black olives (sliced)
• 1/3 cup pitted green olives (sliced (I used Castelvetrano olives))
• 4 oz crumbled feta cheese
• 2 oz baby spinach

Instructions

1. Cook pasta
2. Make dressing
3. Assemble the salad

Source

This recipe was originally featured on Julia's Album.