Mediterranean Orzo Salad with Mixed Greens
This salad is light and refreshing! Orzo pasta is combined with spring mix, celery, cherry tomatoes, Kalamata olives and fresh Italian parsley. It is a great addition to any summer gathering in is especially delicious with the Mediterranean Fish Kebobs. Click here to see the recipe.
Ingredients
Lemon Dressing for Salad
- ¼ cup Lemon Juice fresh
- ¼ cup Extra Virgin Olive Oil
- chopped
- 2 tablespoons Feta crumbled
- ¼ teaspoon Sea or Kosher Salt
- Fresh Ground Pepper to taste
Orzo Salad with Mixed Greens
- 8 ounces Orzo Pasta dry
- 3/4 teaspoon Salt
- 4 cups Spring Mix
- 1 cup Celery chopped, 2 large stalks
- 1 cup Cherry or Grape Tomatoes halved
- 1/2 cup Kalamata Olives halved
- 1/4 cup Italian Parsley whole leaves
- Feta crumbled, for garnish
Instructions
- In a mini food processor; mix lemon juice, oregano, feta, salt, and pepper. Slowly add the olive oil to emulsify. You can also mix by hand or use an emulsion wand. Can be made a day ahead but will need to be remixed to emulsify.
Orzo Salad with Mixed Greens
- Bring 2 quarts salted water to a boil. Add the pasta and cook for 5-7 minutes, stirring occasionally. Drain in a colander and rinse with cold water. Set to the side to cool.
- Once cooled, mix with the remaining ingredients and toss with Lemon Dressing. Top with crumbled feta. You can prep ahead of time. Do not combine ingredients and toss with dressing until you are ready to serve.
