Mediterranean Orzo Salad with Creamy Dressing
Print RecipeIngredients
Salad
- 1 1/2 cups uncooked orzo
- 1/2 cup crumbled feta
- 2 tablespoons red onion chopped
- 2 cups little tomatoes halved
- 1/3 cup Kalamata olives pitted & halved
- 1 cup chickpeas rinsed and drained
- 2 cups spinach leaves chopped
- 1/4 tsp dried oregano
- 1-2 tbsp red wine vinegar
- 2 tbsp olive oil
- Salt & pepper to taste
- Fresh parsley chopped optional
Dressing
- 6 ounces plain Greek yogurt about 3/4 cup, 2% or full-fat recommended
- 4 tbsp mayonnaise
- 1 lemon zested & juiced
- 2 cloves garlic finely chopped or grated
- 1 tbsp finely chopped fresh dill
- 1 tbsp field chopped parsley
- kosher salt & ground black pepper to season
- 1 1/2 tbsp extra virgin olive oil
Instructions
- Cook orzo al dente according to package directions. Drain and rinse with cold water.
- Prep your veggies and add to orzo.
- In a large bowl whisk together Greek yogurt, mayonnaise, lemon zest and juice, garlic, dill, parsley, salt, pepper, and olive oil.
- Add dressing to orzo and toss to combine.
- Add feta and gently toss.
Notes
Store in an airtight container in the refrigerator for up up to five days.
Feel free to sub in other veggies like cucumbers, artichokes, or roasted red peppers.
