Costco Mediterranean Orzo Salad Recipe
Costco’s food court is one of the most popular destinations for shoppers looking to satisfy their cravings without breaking the bank.
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Servings: 2
Calories: 350kcal
Equipment
- bowl
Ingredients
- 1/2 cup of uncooked orzo a delightful rice-shaped pasta, weighing approximately 4 ounces, that cooks up to a tender and satisfying texture.
- 1 1/2 tablespoons of chopped red onion lending a crisp and pungent bite that adds complexity and depth to the dish.
- 1/4 cup of chopped drained oil-packed sun-dried tomato halves, providing a burst of intense, tangy sweetness that amplifies the overall taste experience.
- 1 1/2 tablespoons of chopped pitted kalamata olives delivering a briny and robust flavor that perfectly complements the other ingredients.
- 1/2 6-ounce jar of marinated artichoke hearts, undrained, granting a tangy and slightly acidic note that cuts through the richness and provides a delightful contrast.
- 1/4 teaspoon of freshly ground black pepper adding a subtle touch of warmth and spiciness to elevate the overall taste.
- 1 cup of bagged prewashed baby spinach carefully chopped to add a vibrant burst of freshness and a hint of earthy flavor to your dish.
- 3/8 cup 1.5 ounces of crumbled feta cheese, divided, adding a creamy and salty element that melts beautifully into the dish, enriching every bite with its distinct and tangy flavor.
- 1/8 teaspoon of salt a pinch of savory goodness that enhances the flavors and balances the dish's taste profile.
Instructions
- Bring a large pot of salted water to boil, pour in 1 cup of uncooked orzo, and stir occasionally until al dente. This should take about 8 minutes for regular orzo and 10 minutes for whole wheat. Once cooked, drain the orzo in a colander and rinse with cold water.
- In a large bowl, combine the cooked orzo with 2 cups of pre-washed baby spinach, ½ cup of oil-packed sun-dried tomato halves (drained), 3 tablespoons of red onion (chopped), 3 tablespoons of Kalamata olives (pitted and chopped), 1 jar of marinated artichoke hearts (undrained) and a pinch each of salt and pepper. Give the mixture a good stir until everything is evenly combined. Lastly, fold in ¾ cup (3 ounces) of feta cheese into the salad and mix gently.
- Serve at room temperature or chilled.
Notes
- You can also add other fresh herbs like parsley or basil for extra flavor.
- If you’re feeling adventurous, try adding diced cucumber and red bell pepper to the salad for some crunch and a pop of color.
- Serve this salad with grilled chicken, fish, steak, or your favorite protein for a complete meal.
- For a vegan version, omit the feta cheese and use a vegan alternative.
- You can also add cooked chickpeas to make this salad more filling.