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Greek Orzo Pasta Salad

A vibrant and nutritious salad combining chewy orzo pasta, fresh vegetables, creamy feta, and a zesty vinaigrette, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta Base
  • 16 ounces orzo pasta Provides a hearty base that’s filling yet light.
Fresh Vegetables
  • 2 cups baby spinach leaves Adds a boost of vitamins and a fresh crunch.
  • 1 large red bell pepper (chopped) Sweetness and color enhance the visual appeal.
  • ½ large red onion (chopped) A hint of sharpness balances the flavors.
  • 1 cucumber (seeded and diced) Offers a refreshing crunch.
Olives and Cheese
  • 5 ounces Castelvetrano green olives (halved) Provides a buttery flavor.
  • 5 ounces Kalamata pitted olives (halved) Adds a briny element for depth.
  • 7 ounces feta cheese (crumbled) Creamy and tangy, elevates the dish.
Vinaigrette
  • ½ cup olive oil (+more for drizzling) A healthy fat that aids in flavor and texture.
  • 1 large lemon (juiced) Brightens the salad with acidity.
  • 1 ½ teaspoons Italian seasoning Adds a touch of herby goodness.
  • 1 pinch sea salt Enhances the natural flavors of the ingredients.
  • 1 teaspoon black pepper Provides warmth and a slight bite.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to boil. Cook orzo according to package instructions until slightly al dente, about 8-10 minutes. Ensure you taste for the perfect texture.
Cooling the Pasta
  1. Drain the cooked orzo in a colander and rinse under cold water to stop the cooking process. Allow it to cool completely for the best flavor integration.
Preparing the Vinaigrette
  1. In a small mixing bowl, whisk together olive oil, juice from one large lemon, Italian seasoning, sea salt, and black pepper. Set aside to let the flavors meld.
Combining Ingredients
  1. In a separate large bowl, mix the cooled orzo with baby spinach, chopped red bell pepper, chopped onion, diced cucumber, Castelvetrano olives, Kalamata olives, and crumbled feta cheese.
Drizzling Vinaigrette
  1. Drizzle the prepared vinaigrette over the salad mixture. Toss thoroughly to combine everything well.
Chilling for Optimal Flavor
  1. Allow the salad to chill in the refrigerator for 1-2 hours. The longer it sits, the more the flavors will deepen and marry together.
Final Touch
  1. Just before serving, drizzle with additional olive oil for richness and serve chilled.

Notes

For a gluten-free option, substitute orzo with quinoa. If you like it spicy, add diced jalapenos for an extra kick. Using day-old bread bits mixed with spices can add a delightful crunch as a topping. This salad is great for meal prep; just keep the vinaigrette separate until ready to serve.