This vegetarian Mediterranean orzo pasta salad with crunchy vegetables and spinach, briny olives, and feta cheese makes a healthy, easy-to-make, meal-prepped meal or flavorful pasta salad side.
I LOVE any recipe that shines with Mediterranean flavors, and this orzo salad is just one example of that fact. Because if you’ve been a reader here for a while, or perused my recipe archives, you’ll see, Mediterranean recipes are very well represented. and I just can’t get enough, because when I make this pasta salad, I literally eat it all week long.
In This Post
Ever since the Mediterranean Diet was named best diet to follow in 2018 and 2019, Mediterranean recipes here on FoodieCrush have been some of the most searched of the year. And this vegetarian orzo salad served as a main meal or side pasta salad is a VERY good one to add to the ever-growing list.
This Mediterranean orzo salad is a little bit Greek, a little bit Italian, and every bit delicious.
What’s In this Mediterranean Orzo Salad
It’s time to skip the deli case and make this salad at home. This cold orzo pasta salad uses ingredients you can easily keep stocked in your fridge and pantry, especially if you’re into healthier eating.
Here’s what you’ll need for this orzo pasta salad:
- Orzo pasta
- Red bell pepper
- Cucumber
- Red onion
- Castelvetrano green olives
- Kalamata pitted olives
- Baby spinach
- Feta cheese
- Canola oil
- Olive oil
- Lemons
- Kosher and black pepper
- Oregano
Orzo Salad Ingredient Substitutions
You can swap other Greek or Italian ingredients for those in the list above, like:
- Artichoke hearts
- Tomatoes or sun-dried tomatoes
- Green peppers or roasted peppers
- Avocado
- Grilled eggplant
- Garbanzo or cannellini beans
- Arugula
- Mediterranean marinated chicken
- Grilled shrimp
How to Make This Orzo Pasta Salad
The heart of this pasta salad is the short orzo noodle. Always choose a high quality pasta, Italian-made DeLallo is my favorite. Be sure to cook the pasta al dentรฉ as it will absorb the dressing as it sits, and you don’t want the noodles to become mushy. Rinse and drain the pasta and make sure it’s cool before adding the other ingredients.
Chop the vegetables in same bite-size pieces so the flavors are equally enjoyed with each forkful. Roughly tear the baby spinach leaves in big pieces for the best green, leafy bites.
To make things easier, choose pitted olives. More meaty and less tart, Castelvetrano green olives are my favorite green olive. Paired with the more briny kalamata olive, they make the perfect pair.
When it comes to feta cheese, always choose the block feta instead of crumbles, which can taste more chalky and dry.
The Pasta Salad Dressing
There isn’t much to this dressing except for the glorious fact that It’s easy to make. But, if you have my Greek salad dressing in the fridge, feel free to use it instead.
I use a combination of extra virgin olive oil and canola oil for this recipe. The canola oil is milder than olive oil so the combination makes a mellower dressing that flavors but doesn’t take over.
Fresh lemon juice is always best, especially in this dressing. I used the juice of 1 lemon, but depending on how juicy yours are, add more to taste. To make your lemons more juicy, pop them in the microwave for 15 seconds.
I use dried oregano for that herby feeling, but feel free to try dried basil or Italian seasoning instead.
Make This Pasta Salad the Day Before
All of the ingredients in this pasta salad hold up well and develop even more flavor over time, making it a great pasta salad recipe to make ahead of time for meal prep, picnics, bbqs and parties.
This pasta salad can be made the day before serving and will last in the refrigerator for up to one week.
What Goes with Mediterranean Pasta Salad
- The Best Greek Chicken Marinade
- Mediterranean Grilled Pork Chops With Tomato Salad
- Easy Chicken Gyros With Tzatziki Sauce
- Mediterranean Grilled Balsamic Chicken With Olive Tapenade
- Easy Greek Chicken Kebabs
- Pork Souvlaki With Lemon Rice
If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Mediterranean Orzo Salad
Ingredients
- 16 ounces orzo
- 3 cups baby spinach leaves , gently torn into large pieces
- 1 ยฝ chopped red bell pepper , about one red bell pepper๏ฟผ
- 1 cup cucumber , diced and seeded, about one medium
- ยพ cup red onion , diced๏ฟผ
- 5 ounces Castelvetrano green olives , drained and halved
- 5 ounces Kalamata pitted olives , drained and halved
- 7 ounces feta cheese
- ยฝ cup canola oil
- ยผ cup olive oil
- 1 lemon , juiced
- 1 ยฝ teaspoons oregano๏ฟผ
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse๏ฟผ, and set aside to cool.
- Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble half of the feta cheese over the pasta.
- In a small bowl, whisk the canola oil, olive oil, lemon juice, oregano and salt and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Taste for seasoning and top with the remaining feta cheese.
- Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days, but will last in the refrigerator up to 1 week.
Nutrition
More Pasta Salads to Make Now
- Greek Pasta Salad With Cucumbers And Artichoke Hearts
- Kale Caesar Pasta Salad
- BLT Pasta Salad With Avocado
- Creamy Tuscan Pasta Salad
- Easy Italian Spaghetti Pasta Salad
- 30 Healthy Summer Potluck Salads
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Leigh Downey
This is the best salad I have ever made. Although I did put quite a bit more dressing on it. I had Some dressing from a restaurant called The Little Greek. It was a big hit.
Heidi
I’m glad you liked it Leigh. You could also double the dressing if you like it more moist.
Kathi
Omg! I just made this salad for a party tonight and it is seriously the best! Itโs that good this is the first comment Iโve ever left over the hundreds of recipes Iโve tried on Pinterest. Yummy!!!
Hayley
Thank you for sharing, Kathi! We’re so glad to hear it was a hit!
Diana M
delicious! this will be my go-to pasta salad recipe for a long time to come! I wish I could post a picture.
Hayley
Thanks, Diana, we’re so happy you love it! Are you on social? You could post a picture and tag @foodiecrush or use #foodiecrusheats there! https://www.instagram.com/foodiecrush :)
Dawn
Hello, Iโm wondering why canola oil. Is it the thickness of the oil?
Heidi
You could use another neutral, flavorless oil. Try grapeseed oil, avocado oil, or vegetable oil.
Kathy
So easy and so refreshing during these oh so hot summer days. Made this for a beach trip with my bff and she canโt stop raving about it! Her suggestion: add some cut up pepperoni and it really kicked it up. We are going to try adding shrimp next.
Hayley
Thanks for sharing Kathy. We’re so happy you and your friend loved it! And yes, shrimp or pepperoni would be awesome additionsโyum!
Tina P.
I am OBSESSED with this salad!! It’s fabulous. Thanks for sharing!
Hayley
Thank you, Tina. We’re so thrilled that you love it!
Zenell
Never made a Greek salad before so make this oneโฆ it turned out great, and I will definitely make it again
Heidi
I’m so glad it worked out for you Zenell. Thanks for making it and thanks for your 5-star rating!
Susan Dubiel
Getting ready to try this yummy recipe. Is the 16oz measurement dry orzo or cooked?
Thank you!
Hayley
Hi Susan! It’s the dry measurement. We hope you enjoy!
Linda Dietz
A friend brought this to a potluck we recently attended and it was so good I had to have the recipe! I have not made it yet, but as I perused the recipe, I noticed it seems to take a lot of oil. Is that because of the amount of orzo used? (16 oz as opposed to 12?) Is there a way I could possibly cut down on the amount of oil? However, I must say, it was absolutely delicious, so maybe I would be ruining a good thing by no using so much oil. Thanks!
Heidi
So glad you enjoyed it. If you want to cut it down then give it a try.
Linda Gang
WOW! This tastes incredible! Easy to make too!
Hayley
Thanks, Linda, we’re so happy you enjoyed it! It’s definitely a favorite of ours. :)
Sherrie Buenger
Very tasty, I added garlic and red wine vinegar and thyme to the dressing. It was delicious!
Hayley
Thanks, Sherrieโwe’re so glad you enjoyed this!
Michelle D
Came out perfect as written. Even the picky eaters loved it.
Hayley
That’s awesome, Michelle! We’re especially glad to hear it was well-received with the picky eaters (that’s always a victory)! :)
Judy Douglas
Perfect as is!
Hayley
Thanks Judy, we’re so glad you enjoy it!
Mandy
This is a favorite in our household!! We add/subtract ingredients & seasonings for our tastebuds, and it always goes quick when bringing to an event! Iโd like to give it a go with a different type of pasta, any suggestions? :)
Hayley
We’re so happy you and your family enjoy this, Mandy! Thanks for the rating and for letting us know! :)
LindaBL
DELICIOUS and light! Made it for a pool party and all LOVED it and wanted the recipe. Iโll be making it again and againโฆ
Hayley
Thanks for sharing, Linda! We’re so glad it was a hit! :)
Lesley Shay
This recipe is delicious! I put a few slices of grilled chicken on top. My mother-in-law is still raving about this 6 weeks later.