Ingredients
Scale
- 1 lb orzo pasta (cooked and rinsed with cold water)
- 2.5 oz fresh spinach (roughly chopped)
- 1 cup kalamata olives (seeded and chopped)
- 10 oz grape tomatoes (halved)
- 1½ cups feta cheese (crumbled)
- 8 oz hard salami (cubed)
For the Dressing:
- ⅓ cup olive oil (extra virgin or light)
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 2 tsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp salt
Instructions
- Cook the orzo according to package instructions. Drain and rinse under cold water to cool completely.
- In a large mixing bowl, combine the orzo with chopped spinach, olives, tomatoes, feta, and salami.
- In a small bowl or jar, whisk together olive oil, mustard, honey, vinegar, oregano, and salt until well blended.
- Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Chill in the fridge for 30 minutes for best flavor, or serve immediately.
Notes
Nutrition Information (Per Serving | Approx. 1 cup)
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Total Fat | 19g |
| Saturated Fat | 7g |
| Cholesterol | 25mg |
| Sodium | 640mg |
| Total Carbohydrates | 28g |
| Fiber | 2g |
| Sugars | 4g |
| Protein | 13g |
Note: Nutrition values may vary depending on brand and portion sizes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: American, Mediterranean