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This Green Orzo Pasta Salad features heaps of fresh veggies. Crisp English cucumber, spinach, and parsley are combined with al dente orzo, a simple red wine vinaigrette, briny olives and feta cheese. Fresh, crunchy, salty and briny, it’s the perfect orzo pasta salad!
I’ve been making this Greek orzo salad with spinach and feta for years. It’s the perfect summer side dish for any grilled meat or fish. Plus, it’s foolproof and very forgiving, so play around with different kinds of olives, herbs and greens.
This recipe article was originally published in June of 2021, it has since been updated with helpful tips, clearer instructions and step by step photos.
Ingredients in Green Orzo Salad
- dry orzo pasta: cook the pasta to al dente! You want it to be slightly toothsome in the salad.
- red wine vinegar: white wine vinegar can also be used.
- extra-virgin olive oil: use a bold-flavored, high-quality evoo.
- oregano: fresh is best here, but you can substitute with dried.
- Dijon mustard: just a dash adds savoriness and a slight punch of heat.
- honey: this balances out the flavors. You can also use granulated sugar (you don’t need much).
- red pepper flakes: for a bit of heat. Very Greek!
- spinach: fresh baby spinach is what makes this a green orzo salad! You can also use arugula, watercress or even kale—just give it a good massage if you use kale.
- english cucumber: you can swap with Persian cucumbers, but I wouldn’t use a regular cucumber. If a regular cucumber is all you can find, partially peel it and remove the seeds with a spoon.
- pitted olives: I like a combo of castelvetrano olives and kalamata olives. Or use capers instead!
- parsley: adds even more green and a ton of fresh flavor.
- shallot: adds pungent savory flavor. If raw shallot is too pungent for you, soak the sliced shallot in cold water for about 10 minutes before draining and adding to the salad. You can also use red onion instead.
- feta cheese: can also use fresh goat cheese (aka chevre). I prefer feta because it doesn’t melt into the salad/ dressing.
How to Make Orzo Pasta Salad with Spinach
- Cook the orzo in boiling salted water. The water should be salty like the ocean. For this recipe I fill a large saucepan with water, bring it to a boil and add a tablespoon of kosher salt.
- While the pasta cooks, whisk together the vinaigrette in a large bowl. You’ll be adding all of the salad ingredients to the vinaigrette, so make sure the bowl is large enough to toss the salad.
- Drain the pasta well then transfer to the bowl with the vinaigrette; stir to combine.
- Add the remaining salad ingredients and toss to combine. Season the salad with salt and additional red pepper flakes to taste.
Storing Orzo Pasta Salad
This Greek Orzo Pasta Salad will last up to 5 days stored in an airtight container in the refrigerator. The quality will be best if eaten within 3 days.
I do not recommend freezing pasta salad, especially one made with cucumbers and leafy greens. Once thawed, the cucumbers will take on an unpleasant watery texture.
Variations on This Recipe
- Add halved grape or cherry tomatoes.
- Add chopped fresh basil right before serving.
- Add chopped sundried tomatoes.
- For added texture and plant-based protein, add rinsed and drained canned chickpeas.
- Make this a full meal by adding chopped rotisserie chicken, grilled chicken or crispy tofu.
What to Serve with Orzo Pasta Salad
Green Orzo Salad
Description
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Ingredients
- 8 ounces (1 ¼ cups dry) dry orzo pasta
- Kosher salt
- 5 tablespoons red wine vinegar
- ¼ cup extra-virgin olive oil
- 1 tablespoon chopped fresh oregano, or 1 ½ teaspoons dried
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- ½ teaspoon crushed red pepper flakes
- 2 cups chopped spinach or arugula
- 1 English cucumber, diced (about 2 cups)
- ¾ cup sliced pitted olives (I like a combo of castelvetrano and kalamata + 2 tablespoons olive brine)
- 1 bunch parsley, chopped (about 1 cup)
- 1 medium shallot, thinly sliced (½ cup)
- 4 ounces crumbled feta
Instructions
- Cook pasta in a pot of boiling salted water until al dente according to package directions.
- Meanwhile, in a large bowl, whisk together vinegar, oil, oregano, Dijon, honey, and pepper flakes.
- Drain pasta well then add to bowl with vinaigrette; toss to coat.
- Add spinach, cucumber, olives, olive brine, parsley, and shallot; toss until well combined. Gently stir in feta, reserving some for garnish. Season salad with salt and additional red pepper flakes to taste.
- Transfer salad to a large serving bowl and sprinkle reserved feta over top.
- Refrigerate until ready to serve.
I used to get a version of this at Whole a foods in Reno. I now live in Cayo Belize and attempt to reproduce it with what I can get locally. Thank you for your recipe. I will make this after my next grocery run. Anyone who likes pasta salad will enjoy this variation. It can be customized to individual taste.
Hi Mary, I hope you enjoy it! Let me know how it goes.