Bright Orzo Salad with Veggies and Feta
This colorful dish mixes orzo pasta with feta, crisp cucumbers, cherry tomatoes, and olives. Tossed together with a punchy dressing, it's a great choice for gatherings and picnics.
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Cooking tools:
- Pot
- Stove
- Measuring cup
- Colander
- Mason jar
- Whisk
- Mixing bowl
- Cutting board
- Chef's knife
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 1 cup dry orzo pasta
- 2 tablespoons balsamic vinegar
- ½ teaspoon dried oregano or Italian herbs
- ¼ cup olive oil (extra virgin)
- 2 tablespoons fresh lemon juice
- ¼ teaspoon of salt
- 1 tablespoon Dijon mustard
- Ground black pepper to your preference
- 2 medium cucumbers, sliced into quarters
- 60g fresh baby spinach
- ⅓ cup green olives (pitted and sliced, Castelvetrano suggested)
- ⅓ cup black olives (pitted and sliced)
- 285g cherry or grape tomatoes, halved (use mixed colors if possible)
- 115g feta (crumbled)
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