Summer Mediterranean Orzo Pasta Salad Recipe

Now that summer is officially here in Ohio, I’m all about the BBQs and cookouts. Warm weather and cool foods. With the pandemic going on currently, we probably won’t be attending many gatherings this summer, but that doesn’t mean we can’t still enjoy our own little family cookouts and summer dishes.

I’ve expressed my love already for light dishes that don’t lack in flavor. This Mediterranean Orzo Pasta Salad recipe is surely one I’ll be making all summer long. It’s perfect for a side dish at a cookout or picnic, but also serves great alone as a lunch recipe. While, there is a few more ingredients than I normally use, it is quick to prepare. It’s also is one of those dishes that gets better over time while it sits in the fridge, so feel free to make it a day ahead of time!

Let me know if you make it!

Ingredients

1 package Orzo pasta

½ Seedless Cucumber, diced

1 small Red Onion, diced

2 cups Fresh spinach, chopped

½ cup Kalamata olives, pitted and chopped

1/3 cup Red wine vinegar Feta cheese (as much as you like!)

1/3 cup Olive Oil

1 TBSP Lemon juice

1 tsp Dried Oregano

Salt and Pepper (to taste)

1. Cook the orzo pasta according to package directions. Make sure you salt the water.
2. While the pasta is cooking, combine the olive oil, red wine vinegar, oregano, lemon juice, salt and pepper in a bowl. Whisk together and set aside.
3. Prepare and chop the vegetables.
4. Once the pasta is cooked, drain and rinse with cold water.
5. Combine the pasta with the oil & vinegar dressing.
6. Add the chopped vegetables and feta cheese
7. Add additional salt and pepper to taste.
8. Enjoy immediately or refrigerate until ready to eat. (Tastes even better the next day!)