Description
A vibrant Mediterranean grain salad combining orzo pasta, kale, and spinach with pumpkin seeds, olives, and a bright lemon vinaigrette. Perfect as a side or light main course, this dish balances textures and flavors with no wilting greens or mushy pasta.
Ingredients
Dry orzo, 1 cup
Spinach, chopped, 2 packed cups
Kale, chopped, 2 packed cups
Shaved parmesan, 1/2 cup
Pumpkin seeds, 1/3 cup
Marinated olives, sliced, 1/3 cup
Olive oil, 1/4 cup
Lemon juice, 3 tbsp (approx. 1 lemon)
Lemon zest, 1 tsp
Garlic clove, crushed, 1
Honey, 1 tsp
Dijon mustard, 1 tsp
Salt & pepper, to taste
Instructions
Bring 2 cups salted water to a boil in a saucepan
Add 1 cup dry orzo and stir to prevent sticking
Cook for 8–12 minutes until al dente
Drain and rinse briefly
In a large bowl combine chopped kale, spinach, pumpkin seeds, and olives
In a separate bowl whisk olive oil, lemon juice, zest, crushed garlic, honey, mustard, salt, and pepper
Toss cooked orzo into salad and add vinaigrette just before serving
Sprinkle with parmesan before serving
Notes
Kale maintains its texture without wilting
Substitute arugula for spinach
Use raw/roasted/unsalted pumpkin seeds
Omit olives for lower sodium
Add vegetarian rennet parmesan if needed
Storage: Refrigerate up to 3 days, dressing on top
- Prep Time: 10
- Cook Time: 12
- Category: Dinner
- Method: Boiling
- Cuisine: Mediterranean