A gorgeous Mediterranean Orzo Salad made with fresh spinach, sun-dried tomatoes, salty kalamata olives, savory feta cheese, crunchy cucumbers and toasted pine nuts tossed in a simple balsamic vinaigrette.
It wouldn't be a lie if I told you I make this orzo salad several times a month. Seriously, I'm so addicted to the mediterranean flavors that make up this dish, I could probably eat it everyday.
One great thing about this salad is that it lends well to substitutions or additions too. Toss in your favorite vegetable for added flavor. Although not needed, red, yellow or orange peppers would be nice additions, or a chopped jalapeño would give the salad a spicy bite.
This recipe is definitely a keeper. It will make a lovely showing on your dinner table and even the leftovers are fantastic the next day. It's a healthy bowl of goodness that I'm sure you'll enjoy making as much as I do.
Why This Recipe Works
- It's light and filling with the right combination of flavors.
- It's a zesty salad that's perfect as a main dish or as a side.
- It's brimming with freshness and flavor
See recipe box below for ingredients amounts and full recipe instructions.
- Pasta: Use 1 16-ounce package of uncooked orzo pasta. This type of pasta is shaped like a large grain of rice.
- Vegetables: Spinach, cucumber, red onion, garlic.
- Additional add-ins: Feta cheese, toasted pine nuts, sun-dried tomatoes, and kalamata olives.
- Seasonings: Dried basil, black pepper, Italian parsley, fresh dill.
- Orzo salad dressing: Balsamic vinegar and olive oil.
How To Make This Recipe
Bring a large pot of water to a boil. Add the orzo and cook for about 8 minutes or until al dente. Drain, rinse in cold water and set aside.
Toss the spinach, feta, cucumber, red onion, garlic, pine nuts, basil, black pepper, parsley and dill in a large bowl. Add the orzo and stir well.
Whisk together the balsamic vinegar and olive oil in a small bowl.
Pour over the orzo salad and toss.
Top with sun-dried tomatoes and olives.Refrigerate and serve cold.
- Feel free to use the ingredient amounts listed in the recipe as a guide and add more or less depending on your preferences.
- You might like to consider adding cooked, chopped bacon to your orzo salad.
Frequently Asked Questions
What Should I Serve With Mediterranean Orzo Salad?
This orzo salad makes a hearty and delicious main dish meal but you might like to consider enjoying it as a side dish and serving it with any of these single serving recipes:
How Should I Store Orzo Salad?
This spinach and orzo salad recipe can be made ahead of time and kept in the refrigerator until you're ready to enjoy it.
How Long Will Mediterranean Orzo Salad Last?
It will keep fresh for 2-3 days and as the salad sits in the fridge, the flavors really come together.
Mediterranean Orzo Salad
- 1 16-ounce package uncooked orzo pasta
- 1 10-ounce package baby spinach leaves , finely chopped
- 3/4 cup feta cheese , crumbled
- 1 medium cucumber , peeled and diced
- 1/2 red onion , finely chopped
- 1 clove garlic , minced
- 3/4 cup toasted pine nuts
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/3 cup Italian Parsley , chopped
- 2 tablespoons fresh dill , finely chopped
- 1/2 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/2 cup sun-dried tomatoes , chopped
- 1/2 cup kalamata olives , sliced
- Bring a large pot of water to a boil. Add the orzo and cook for about 8 minutes or until al dente. Drain, rinse in cold water and set aside.
- Toss the spinach, feta, cucumber, red onion, garlic, pine nuts, basil, black pepper, parsley and dill in a large bowl. Add the orzo and stir well.
- Whisk together the balsamic vinegar and olive oil in a small bowl.
- Pour over the orzo salad and toss.
- Top with sun-dried tomatoes and olives.
- Refrigerate and serve cold.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.