Mediterranean Orzo Pasta Salad is fresh, wholesome goodness!
Al dente orzo pasta is tossed with briny olives, vibrant tomatoes, and fresh spinach — mingled with salty feta cheese, savory salami, and a homemade vinaigrette. An explosion of flavors that’s to die for.
Serve this orzo pasta salad as a main course or a side. It’s the perfect dish to bring to all your summer events, like potlucks, bbqs, or holiday gatherings. Plus, it’s super simple for meal prepping.
Why KJ Loves
Mediterranean Pasta Salad
No boring pasta salads over here! I love how flavorful this pasta salad is, plus its pretty darn easy to throw together! And, the longer it sits, the better it gets – perfect for making ahead!
Costco Copycat Mediterranean Orzo Pasta Salad
Love the Costco premade section…but not the price? This recipe is inspired by their delicious orzo salad.
You’ll get way more bang for your buck (and fresher results).
The good news? It’s quick and easy. Minimal chopping. Toss and serve.
It doesn’t get better than that.
Orzo Salad Ingredients
Orzo pasta
Cooked and drained according to package instructions. Try out whole-grain orzo to make the dish even healthier.
Spinach
Fresh and roughly chopped
Kalamata olives
Pitted and roughly chopped. Substitute with black olives if you prefer their flavor.
Grape tomatoes
Halved. You could also use other types of small tomatoes.
Feta cheese
Crumbled and oh-so-good.
Hard salami
Cubed. Grab something like this!
Homemade Vinaigrette Ingredients
Extra virgin olive oil
Or extra light olive oil
Dijon mustard
Honey
Red wine vinegar
Dried oregano
Salt
Orzo Pasta Cooking Tips
Make sure you don’t overcook the orzo pasta. Follow the instructions on the package, and stir often (to prevent sticking). Drain using a fine mesh strainer, so you don’t lose any of your pasta!
If you want an added nutty flavor, toast the pasta in olive oil before boiling it.
How To Make Mediterranean Orzo Pasta Salad
1
Toss.
Add the cooked and cooled orzo in a large bowl with the spinach, olives, tomatoes, feta, and salami.
2
Sauce it up.
In a smaller bowl or mason jar, mix together the olive oil, Dijon mustard, honey, red wine vinegar, dried oregano, and salt together until smooth.
3
Toss (again!).
Pour the dressing over the prepared salad and then gently toss everything together. Serve immediately or refrigerate for up to a day in advance prior to serving. Enjoy!
4
Wash the dishes. How sad.
Vary it up!
The More the Merrier
There are tons of delicious, fresh ingredients that you could add to this orzo pasta salad recipe. Here are a few ideas:
- Diced cucumber
- Diced red onion
- Green olives
- Artichokes
- Sun-dried tomatoes
- Roasted peppers
- Garbanzo beans
- Arugula
Pasta Party
Mix it up with any other small pasta you have on hand. Here are some fun options: rotini, farfalle, radiatore, or ditalini pasta.
Protein Pivot
Want to switch up your protein? Tried grilled chicken, fish, or steak over the top! You could also make this a vegetarian orzo pasta salad by using chickpeas or cannellini beans.
Mediterranean Orzo Pasta Salad FAQ
What is orzo salad made of?
This orzo pasta salad recipe includes orzo pasta, vegetables, feta, salami, and a homemade honey dijon vinaigrette.
How do you store Mediterranean orzo pasta salad?
Store in an airtight container and refrigerate.
Can you make this pasta salad ahead of time?
Yes! Make the pasta salad up to a day in advance prior to serving. It can be kept in the refrigerator longer, but I think it’s best to serve the next day for freshness.
Can you use other types of pasta for this salad?
Yes, you can use any small pasta shape you have on hand!
Can you make this orzo pasta salad gluten-free?
Yes! Simply choose your favorite gluten-free pasta to adjust this recipe. I recommend smaller-sized pasta for the best results.
Is orzo ok on a Mediterranean diet?
Generally, the Mediterranean diet is focused on more whole grains and non-processed meats. If you want to tweak the recipe to fit your diet, try whole-grain orzo and a different protein (like chicken or fish).
Mediterranean Orzo Pasta Salad
(2 votes, average: 5.00 out of 5)
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- Total Time: 35 minutes
- Yield: 8-10 servings 1x
Description
Mediterranean Orzo Pasta Salad is fresh, wholesome goodness!
Al dente orzo pasta is tossed with briny olives, vibrant tomatoes, and fresh spinach — mingled with salty feta cheese, savory salami, and a homemade vinaigrette. An explosion of flavors that’s to die for.
Serve this orzo pasta salad as a main course or a side. It’s the perfect dish to bring to all your summer events, like potlucks, bbqs, or holiday gatherings. Plus, it’s super simple for meal prepping.
Ingredients
- 1 pound orzo pasta, cooked and drained according to package instructions and rinsed with cold water.
- 2.5 oz fresh spinach, roughly chopped
- 1 cup kalamata olives, seeded and roughly chopped
- 10 oz grape tomatoes, halved
- 1 ½ cups feta cheese, crumbled
- 8 oz hard salami, cubed – grab something like this!
- ⅓ cup extra virgin olive oil or extra light olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 teaspoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon salt
Instructions
- Add the cooked and cooled orzo in a large bowl with the spinach, olives, tomatoes, feta and salami.
- In a smaller bowl or mason jar, mix together the olive oil, Dijon mustard, honey, red wine vinegar, dried oregano and salt to together until smooth.
- Pour the dressing over the prepared salad and then gently coat to toss everything together.
- Serve immediately or refrigerate for up to a day in advance prior to serving. Enjoy!
Notes
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
Nutrition
- Serving Size: 1
- Calories: 366
- Sugar: 3.4g
- Sodium: 913mg
- Fat: 21.4g
- Carbohydrates: 30.7g
- Fiber: 1g
- Protein: 13.8g
Keywords: Mediterranean Orzo Pasta Salad
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
