Mediterranean Orzo Salad

Orzo salads are ideal for summer for a few reasons: they're quick-cooking, inexpensive, fit nicely on a spoon and travel well, making them excellent candidates for summer potlucks and picnics.

Serves 4-6

You’ll Need

  • ¾ lb. dried orzo
  • ½ cup freshly squeezed lemon juice
  • ½ cup olive oil
  • 1 tsp kosher salt
  • ½ tsp fresh ground pepper
  • 3 Tbsp chopped parsley
  • 3 Tbsp chopped basil
  • 1 Tbsp chopped mint
  • 1 small red onion, finely diced
  • 3 cups fresh spinach, roughly chopped
  • ½ cup sundried tomatoes, thinly sliced
  • ¾ cup crumbled feta cheese

Prep and Cook

  • Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions.
  • While the pasta cooks, whisk together the lemon juice, olive oil, salt, pepper, parsley, basil, and mint. Set aside.
  • Drain the orzo well and transfer to a large bowl. Pour the salad dressing over top and toss to combine. Leave the orzo at room temperature and allow it to cool completely.
  • Add the onion, spinach, sundried tomatoes, and half the crumbled feta to the bowl and stir to combine. Taste and adjust the seasonings if necessary.
  • Transfer to a clean serving bowl and top with remaining feta.


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