If you’re looking for quick, easy, make-ahead lunch ideas then look no further! This Mediterranean Orzo Jar Salad is probably going to be my go-to lunch for a good long while. It’s super fast to make and tastes absolutely amazing. Plus, making them up ahead of times makes them all the more convenient. This salad is light but also surprisingly filling, making it perfect for the start of Summer here.

You get a little bit of everything in this salad. Plenty of veggies, cool baby spinach, some orzo pasta, and a homemade dressing that’s truly one of the most simple dressings that I’ve ever made for a salad. Oh, and who could say no to the feta cheese in here?!

I’ll be honest, normally I’m not a fan of raw onion, but with the red onion soaking in the dressing for a while with this salad, it sort of pickles them a little bit and they turn out perfectly crunchy and full of flavor. Which I’m totally here for.

I make and store these salads in some large plastic salad containers so that you can either dump the salad out when you’re ready, or give it a quick toss and enjoy straight out of the container if you’re out and about or stuck at your desk for lunch!

Mediterranean Orzo Jar Salad

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinTotal time: 10 Min

Make-ahead salad to have lunch on hand for several days to enjoy guilt-free and fuss-free! Vegetarian, light, and filling too.

Ingredients

Dressing

1/4 C. Extra Virgin Olive Oil
2 Tbsp. Balsamic Vinegar
1/2 Lemon, Juiced
3/4 Tsp. Oregano
1/2 Tsp. Salt
1/2 Tsp. Pepper

Salad

1 Red Bell Pepper, Diced
1 Zucchini, Sliced
1/3 C. Diced Red Onion
8 Oz. Orzo, Cooked Strained & Cooled
4 C. Baby Spinach
2 Oz. Castel Olives
2 Oz. Kalamata Olives, Sliced
2 Oz. Fat Free Feta, Crumbled

Instructions

Place the 1/4 C. Extra Virgin Olive Oil, 2 Tbsp. Balsamic Vinegar, 1/2 Lemon, Juiced, 3/4 Tsp. Oregano, 1/2 Tsp. Salt, and 1/2 Tsp. Pepper into a blender to blend together.
Divide the pressingly evenly among the bottom of 4 salad containers.
Divide the 1 Red Bell Pepper, 1 Zucchini, and 1/3 C. Diced Red Onion between the four jars.
Top the veggies with the 8 Oz. Orzo evenly.
Place 1 C. baby spinach into each salad container.
Finally, top each off with 1/2 Oz. Castel Olives, 1/2 Oz. Kalamata Olives, and 1/2 Oz. Fat Free Feta.
Seal up and store in the fridge until you're ready to enjoy.
Remove from fridge and transfer the salad to a plate to enjoy or shake and enjoy straight out of the jar!

Nutrition Facts

Calories

301.58

Fat (grams)

18.72 g

Sat. Fat (grams)

2.61 g

Carbs (grams)

26.64 g

Fiber (grams)

3.79 g

Net carbs

22.85

Sugar (grams)

5.38 g

Protein (grams)

8.68 g

Sodium (milligrams)

884.87 mg

Cholesterol (grams)

2.53 g

Nutritional Claims: Balanced • Vegetarian • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free •Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Kosher