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Greek Style Orzo Salad


Orzo pasta is tossed with olives, tomatoes, feta cheese, and spinach. A delicious and brightly colored salad. Enjoy!

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Rate this recipe 4.5/5 (30 Votes)


  • 1/2 pound orzo
  • 1 cup pitted Kalamata olives, chopped
  • 1/4 cup sun-dried tomatoes packed in oil, drained and chopped finely
  • 1 cup crumbled Greek feta
  • 1 bunch flat-leaf spinach, sliced thinly
  • 2 tablespoons fresh dill, chopped
  • 1 clove garlic, minced
  • Zest & juice of 1 lemon
  • 4 tablespoons white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt & black pepper, to taste


Servings 4
Preparation time 20mins
Cooking time 260mins
Adapted from


Step 1

Bring a salted pot of water to a boil over high heat. Boil the orzo until just cooked. Rinse with cold water, drain well, and transfer to a large mixing bowl.

Add the remaining ingredients and mix well until combined. Season with salt and pepper, to taste, and refrigerate for at least 4 hours. Bring to room temperature prior to serving.

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