Description
A vibrant Mediterranean-inspired salad combining sweet strawberries, crisp cucumber, baby spinach, and tangy balsamic dressing with orzo pasta. Light, refreshing, and perfect for springtime meals or as a side dish.
Ingredients
Orzo Pasta (1 cup)
Strawberries (2 cups, sliced)
Baby Spinach (1 cup, rinsed)
Cucumber (¾ cup, grated or julienned)
Red Onion (¼ cup, finely diced)
Feta Cheese (¾ cup, halal-friendly or vegan feta)
Almonds or Walnuts (¼ cup, chopped)
Olive Oil (3 tablespoons, extra virgin)
Balsamic Vinegar (2 tablespoons)
Honey or Maple Syrup (1 teaspoon)
Salt (to taste)
Black Pepper (to taste)
Instructions
Cook orzo pasta as per package instructions. Drain and rinse under cold water to cool.
While orzo cools, prepare vegetables and nuts: slice strawberries, grate cucumber, dice red onion, and chop nuts.
In a large bowl, combine orzo, strawberries, spinach, cucumber, and red onion.
In a separate bowl, whisk olive oil, balsamic vinegar, honey/maple, salt, and pepper to create the dressing.
Pour dressing over the salad and toss gently to combine.
Fold in feta cheese and chopped nuts. Chill for 15–30 minutes before serving.
Notes
Substitute orzo with acini di pepe or small pearl pasta. Use ripe strawberries for maximum sweetness.
Adjust red onion quantity for milder flavor.
For vegan option, omit honey and use vegan feta.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 10
- Category: Summer Salad Recipes
- Method: Cold Preparation
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg