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Mediterranean Orzo Salad

A gorgeous Mediterranean Orzo Salad made with fresh spinach, sundried tomatoes, salty kalamata olives, savory feta cheese, crunchy cucumbers and toasted pine nuts tossed in a simple balsamic vinaigrette.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Servings: 8 servings
Author: Joanie Zisk


  • 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.