Italian Orzo Salad
This Italian Orzo Salad is great for barbeques, dinner parties, or lunch outside with friends! It pairs well with proteins like chicken, burgers, and steak.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 6
Calories: 211kcal
Sauce pot
strainer
Cutting Board
Mixing Bowl
Knife
Measuring Cups
- 3 cups orzo cooked
- 1 cup spinach chopped
- 1 english cucumber diced
- ½ cup salami diced
- ½ cup feta cheese crumbled
- ½ cup cherry tomatoes quartered
- ⅓ - ½ cup Italian dressing
- ¼ - ⅓ cup red onion diced
- ¼ cup olives optional
In a medium sauce pot, boil water and cook dry orzo according to package instructions.
While pasta is cooking, chop and dice spinach, tomatoes, onions, and salami in small pieces. I like to chop the ingredients in different shapes to add variety to the salad. For example, cut the salami in long strips, quarter the tomatoes, and finely chop the spinach so it’s easy to get in each bite.
Strain and rinse cooked orzo with cold water until chilled.
In a large mixing bowl, fold all the ingredients together. Add dressing and toss until everything is well coated.
Serve cold and enjoy!
I like to chop the vegetables, protein, and other ingredients in different shapes to add variety to the salad. For example, cut the salami in long strips, quarter the tomatoes, and finely chop the spinach so it’s easy to get in each bite.
Store in the refrigerator for up to 5 days. The orzo soaks up the moisture, so more dressing may be needed after extended storage.
Serving: 1 serving | Calories: 211kcal | Carbohydrates: 27g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 414mg | Potassium: 139mg | Fiber: 2g | Sugar: 6g