Drippy Eggs with Asparagus French Toast Grilled Cheese Soldiers.
I have the prettiest spring salad today!
I can’t remember when the last time I posted a salad, but umm, today I am in a salad state of mind.
This easy layered Mediterranean orzo pasta salad is so fresh and is literally bursting with color and flavor!
And it’s so easy to put together too!
Actually the day I made this salad I kind of just walked into my pantry and started grabbing ingredients…which means it’s one of the best recipes, because for some reason the random recipes are always best.
Since this salad wasn’t planned, going to the grocery was most definitely not going to happen. It was one of those “use what you got” salads. AKA “the pantry salad”.
I am one of those people who pretty much always keeps a stocked pantry, and to be honest, I get a little anxious every time I know I am out of my backups…for my backups.
But ahh, the other day I ran out of peanut butter and almost cried. I was SO sure I had another jar, yeah, well I didn’t. I am actually thinking I need to start a list, or maybe make one of those chalkboard walls, so I can try to keep better inventory. Clearly, I am a little freakish about my pantry. Someday, I want one of those huge walk in pantries with pretty shelves of organized food. You know, like the ones straight out of a magazine? Yeah, I want that.
Thinking I could keep it organized for a good two hours before things were all over the place… again.
The point is, this salad is a pantry staple salad.
Or at least it was for me. I ALWAYS have these mediterranean ingredients on hand. What? I really LOVE mediterranean style food and I kind grew up on these flavors (hello, my dad’s Friday Night Pasta Dish), so for me, they are total staples.
OK. SO. I really created this recipe with an Easter picnic in mind, but honestly, it would be great to make from today through the end of summer. Even then, you could still make it with a few substitutions pretty much anytime of the year.
The best part is, you can prepare this salad completely in advance and just grab and go whenever you are ready for it. Whether its Easter brunch, an Easter picnic, as a packed work lunch or whatever. It’s good for SO many things. You can even veganize it by just leaving out that feta cheese. I mean, I would never, ever do that, but everybody’s got their own thing going on.
Oh, and you can make this in cute jars for individual servings or you can layer it in a big glass salad bowl. Either way it’s super fun. I guess I like the glass jars better, but I kind of have a thing for glass jars. Yup, weirdo alert for sure.
Double oh? Those flowers?! I am sorry if they are just too much for these photos, but oh my gosh, I love them and I could not help but include them in these photos. A super kind women I work with sent them to me and I have been enjoying every minute of them. Plus, it’s spring and flowers should be everywhere! <–TRUTH.
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Also, this salad? It will get you over the Wednesday hump…it’s those colors!
If making this in a glass bowl, do you layer the same way since there’s no dumping it out? (Start with dressing and spinach on top.) I have a glass trifle bowl I was going to use for an Easter meal.
Yes that will work just fine. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
I think I could eat this salad every day for the rest of my life, love it!
Wow. Very attractive and tasty.
Tomorrow is the last week, my family would try this recipe
Such a simple salad but presentation is everything! Love your creativity.
The salad – ingenious and one of my most favorite flavor combos
The flowers – stupendous!
You are right—this is easy! Fun video. And a GORGEOUS bouquet.
Tieghen such gorgeous salad and those flowers!! Gaaah I DIE!! <3
What an adorable little salad! Looks really delicious too!
The presentation and storage of this salad is so fun! I always unintentionally end up with two jars of something in my pantry.