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Orzo pasta salad with spinach and feta recipe

Orzo pasta salad with spinach and feta recipe

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  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Spinach salad

A refreshing dish with orzo pasta, spinach, red onion and feta. Perfect for picnics!

5 people made this

IngredientsServes: 4

  • 225g orzo pasta
  • ¼ red onion, finely chopped
  • 140g spinach, washed and finely chopped
  • 120g feta cheese, crumbled
  • 60ml olive oil
  • 60ml white wine vinegar
  • Pinch dried basil
  • Salt and pepper

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Cook the orzo pasta following the directions on the packet; drain and rinse with cold water and place in a large serving bowl. Toss with red onion and spinach. Add the feta, oil, vinegar and basil; toss again and season to taste with salt and pepper.
  2. Refrigerate or serve at room temperature.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Great easy salad, made a perfect side dish with dinner. I followed the recipe exactly although I did add one large tomato.-22 Sep 2012

Mediterranean Orzo Salad

Mediterranean Orzo Salad is a simple vegetarian side dish recipe that's packed with fresh and zesty flavors.

This post may contain affiliate links.

The thought of grilling season on the horizon has me dreaming of picnic and BBQs recipes, so I whipped up this awesome little side dish to serve at any spring or summer get together – Mediterranean Orzo Salad!

This simple, orzo-based side dish is packed with fresh and zesty flavors from tomatoes, kalamata olives, feta cheese, capers, fresh parsley, and a zingy Lemon Dressing, plus it’s great warm or cold.

This is the perfect side to serve with grilled chicken, fish, or steak. Totally addicting, too, so grab a fork and get ready to dig in!

How to Make Mediterranean Orzo Salad:

Start the Mediterranean Orzo Salad with 6oz orzo (gluten-free if you need it) which is pasta that kind of looks like rice. It’s a great little shape for side dishes! Cook the orzo in salted, boiling water until al dente, then drain and set aside to cool off for a bit.

Grilled Corn and Avocado Pasta Salad with Chili-Lime Dressing

Meanwhile, whip up the Lemon Dressing that will dress the pasta salad. First add 1/4 cup lemon juice and lots of salt and pepper into a food processor or bowl, then add 1 teaspoon honey, and 1 clove garlic (minced if you’re going the bowl/whisk route). Process or whisk while slowly drizzling in 1/2 cup extra virgin olive oil.

Taste then add more salt and pepper if necessary, and then set aside. You can make this ahead of time, FYI.

Next, to a large bowl add 1-1/2 cups grape or cherry tomatoes cut in half.

Plus 1/4 cup pitted kalamata olives, sliced into rings.

Followed by 1/2 cup crumbled feta cheese.

Next add 1/4 cup chopped parsley.

and 2 Tablespoons capers. Just…yum.

Toss everything together with the cooked pasta and enough lemon dressing to coat then serve immediately or pop into the fridge until you’re ready to eat. I hope you love this light and flavor packed side dish recipe – enjoy!

  • orzo
  • grape tomatoes or cherry tomatoes
  • kalamata olives
  • cucumber
  • chickpeas
  • red onion
  • peperoncini
  • feta
  • greek dressing
  • olive oil

This pasta salad is so simple to make, you can even skip chopping some of the veggies if you are pressed for time! First, cook the orzo according to the package instructions, about 11 minutes. When done, strain the orzo and place in a serving bowl. Drizzle the orzo with the olive oil, toss together and let cool. The oil will help prevent the pasta from sticking together when cooled.

While that’s cooling, starting chopping the vegetables. Add them to the serving bowl with the orzo and toss with the greek dressing. I like to make my pasta salads ahead of time so the flavors have time to set and come together. If you find that 1/2 cup of greek dressing isn’t enough, feel free to add more. Sometimes after pasta salads sit, especially overnight, they can get dry. Refrigerate in an airtight container.

Everything You’ll Need To Make This Baby Spinach & Orzo Salad Recipe

Did you know that orzo is a type of pasta? It looks sort of like rice, but in fact it’s just a tiny little pasta shape. We love the textural element that orzo adds to this spinach salad, and it also helps make it a bit more filling. You could even enjoy this spinach orzo salad as a light summer meal—say on a night when you’re saving room for berry crisp or post-dinner ice cream cones or something wonderful like that. Bright greens and reds and whites, this Mediterranean spinach salad looks like the colors of the Italian flag and tastes like lunch on the riviera — what could be better? Here’s all that you’ll need to make it:


Prepare orzo according to package directions.

Meanwhile, heat a medium skillet over medium-high heat add the oil and garlic. Cook 20 seconds. Add the spinach cook until wilted, about 2 minutes.

Remove to a colander drain, squeezing out extra water. Place in a serving bowl. Add olives, cheese and tomatoes mix well.

Drain the orzo return to pot. Stir over medium heat until extra water evaporates, about 1 minute. Add to vegetable-cheese mixture. Toss serve.

  1. Boil water. Bring a pot of salted water to boil and add uncooked orzo.
  2. Simmer, don’t boil. Cook orzo for 8-10 minutes, until al dente.
  3. Fluff. Remove saucepan from heat, and drain the liquid.
  4. Add olive oil or butter and fluff again and serve.

It will double in size when it is cooked. If kept in the liquid longer then the recipe calls for the orzo will increase further in size.

Tip: drain it, then toss with olive oil so it doesn’t clump.

Spinach, Feta, and Orzo Salad

This past week we had so much rain here in Florida that everything flooded. My street had water knee deep and cars were stalling out left and right. I tried dropping my son off at the bus stop only to discover it was three feet underwater.

Being the responsible parent I am I let my kids run through the water and try riding through it with their bikes. We even had neighbors kayaking down the street.

Then I realized how disgusting the water was as it had basically washed everything on land…into the water (hello feces and pesticides). Not to mention we spotted a water snake and there were rumors of a gator a street over.

Oh Florida. I’ve never been more surprised by Mother Nature than in my time here in Florida.

Now we are dealing with mosquitoes because of all of the sitting water. Hell must be filled with mosquitoes. I’m sure of it. Because I can’t think of one thing more tortuous than a swarm of mosquitoes sucking your blood. We’re talking Ten Commandments plague style happening around here. It’s awful.

Summer is the season of BBQs and potlucks. Obviously we’re holding off on any kind of outdoor gathering until the mosquito situation gets wrapped up.

This Spinach, Feta, and Orzo Salad is really a bright addition to any BBQ. It’s half salad, half pasta so you can’t feel too bad about it.

Spinach, feta, orzo, pine nuts, onion…with a balsamic dressing. It’s crunchy, nutty, salty, and salad-y (totally a word), all in one.

If you don’t know much about feta, you probably didn’t realize that there are numerous varieties of this wonderful cheese. Feta originally came from Greece is traditionally made with sheep’s milk. Sometimes goat milk is added to mix as well.

Feta can be dry or moist, creamy or crumbly, salty or smooth – it all depends on what milk is used and how it is made. Here are some of my personal favorite varieties of feta that you can use in this pasta salad with feta, depending on what characteristics you prefer.

  • Greek Feta is made with combination of sheep milk and goat milk, has a salty and tangy flavor with a dry and crumbly texture.
  • Bulgarian Feta is made with sheep milk and yogurt culture, is the saltiest of the feta varieties and has a firm and creamy texture.
  • French Feta is made with sheep milk, has a very mild flavor (less saltiness) with a very smooth and creamy texture.

Feta is best stored in the brine it came in. Feta will stay fresh like this for weeks or even months in a covered container soaking in its brine. If the feta tastes too salty for your own personal taste, you can rinse it with water before serving.

And if you want to learn even more about feta, check out this great post.


I think this salad is totally delicious all on its own, but you can pair it with your favorite protein to make it a full meal.

It is a delicious side dish alongside Greek Chicken Kebabs or Salmon Kebabs. 

You could even whip it up for your next cookout alongside staples like Ambrosia Salad or Old Fashioned Baked Beans.

If you are looking for a pasta salad full of bright flavors, you’ll definitely want to try this Greek Orzo Salad this summer.

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About me

Hi, I’m Tania! Here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

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