Ingredients
Method
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, about 10 minutes. Drain, rinse under cold water to cool, and set aside.
Assemble the Salad
- In a large mixing bowl, combine the cooled orzo, chopped spinach, red bell pepper, cucumber, red onion, Castelvetrano olives, and Kalamata olives. Crumble half of the feta cheese over the top.
Make the Dressing
- In a small bowl, whisk together the canola oil, olive oil, lemon juice, oregano, salt, and pepper until well combined.
Combine and Chill
- Pour the dressing over the pasta mixture and gently fold until everything is evenly coated. Taste and adjust seasoning if needed. Transfer to a serving dish and sprinkle with the remaining feta cheese. Refrigerate for at least 1 hour or overnight before serving to allow flavors to meld.
Nutrition
Notes
For a lighter dressing, substitute half the canola oil with more olive oil. You can swap orzo with any small pasta like ditalini or couscous. This salad keeps well in the fridge for up to 5 days, making it ideal for meal prep. Avoid overcooking the pasta to keep it from becoming mushy. Serve chilled or at room temperature as a side dish or light lunch. Add grilled chicken or chickpeas for extra protein.