Mediterranean Orzo Salad
The perfect party side dish for spring and summer entertaining, this Mediterranean Orzo Salad is bursting with fresh flavors from crunchy bell peppers and tomatoes, salty feta, briny olives, fresh dill, spinach, and garbanzo beans. A zesty lemon vinaigrette dressing ties it all together for a delicious side dish.
This recipe is my go-to BBQ or Potluck Side Dish. It’s so easy to make and is bursting with flavors from all the fresh veggies and the lemon olive oil dressing.
Ingredients:
- 8 oz orzo pasta
- 1 cup red and yellow bell peppers, diced
- 1/2 yellow or red onion, diced, about 1 cup
- 2 cups spinach, chopped
- 3/4 cup Kalamata olives, halved
- 1 cup cherry or grape tomatoes, halved
- 2 tablespoons fresh dill, minced
- 1 can garbanzo beans, rinsed and drained
- 1/4 cup feta cheese crumbled
- zest and juice of a fresh lemon
- 1/4 cup olive oil
- salt and pepper to taste
How to Make Mediterranean Orzo Salad?
Boil the orzo according to package directions so that it is al dente.
Meanwhile, chop the peppers, onions, dill, and spinach and halve the tomatoes and olives, and place into a large bowl.
Rinse and drain the garbanzo beans and add to the bowl.
Zest and juice the lemon and place it into a small mason jar to combine with olive oil, salt, and pepper to make the dressing. Stir or shake vigorously until combined.
Drain and rinse the orzo once cooked and let it cool slightly before adding to the bowl with the chopped veggies.
Add the feta cheese and dressing and toss until incorporated. Taste for salt and pepper and add more if needed.
Ingredients
- 8 oz orzo pasta
- 1 cup red and yellow bell peppers diced
- 1/2 yellow or red onion diced, about 1 cup
- 2 cups spinach chopped
- 3/4 cup Kalamata olives halved
- 1 cup cherry or grape tomatoes halved
- 2 tablespoons fresh dill minced
- 1 can garbanzo beans rinsed and drained
- 1/4 cup feta cheese crumbled
- zest and juice of a fresh lemon
- 1/4 cup olive oil
- salt and pepper to taste
Instructions
- Boil the orzo according to package directions so that it is al dente.
- Meanwhile, chop the peppers, onions, dill, and spinach and halve the tomatoes and olives, and place into a large bowl.
- Rinse and drain the garbanzo beans and add to the bowl.
- Zest and juice the lemon and place it into a small mason jar to combine with olive oil, salt, and pepper to make the dressing. Stir or shake vigorously until combined.
- Drain and rinse the orzo once cooked and let it cool slightly before adding to the bowl with the chopped veggies.
- Add the feta cheese and dressing and toss until incorporated. Taste for salt and pepper and add more if needed.
What to Serve with Orzo Salad?
This orzo salad makes a perfect pairing for beef, chicken, seafood, or pork. Its flavors lend well to Mediterranean-inspired proteins. I suggest the following:
Greek Chicken Gyros Recipe With Tzaziki Sauce
Lemon & Parmesan Crusted Pork Chops
Mediterranean Chicken With Olives, Tomatoes and Artichoke Hearts
Sriracha Lime Grilled Tuna Steaks
Grilled Salmon Burgers Recipe With Lemon Chive Aioli Sauce
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