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Mediterranean Orzo Salad with Creamy Dressing

Print Recipe
Prep Time:10 minutes
Cook Time:10 minutes

Ingredients

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

  • Pin
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.
Course: Salad, Side Dish
Cuisine: Mediterranean