Mediterranean Orzo Salad⁣⁣

A treat of a salad! Beautiful colors, textures and flavors. Wonderful as a main entree (vegetarian) or with a protein or also perfect as a side dish. Best part? This is even better when chilled as leftovers! Enjoy!

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Mediterranean Orzo Salad⁣⁣

Course: Salads
Keyword: Weeknight Meals
Servings: 6 servings
Author: Denise



  • 4 cups chicken broth ⁣
  • 2 cups orzo⁣
  • 2 cups spinach ⁣
  • 3 tomatoes diced ⁣
  • 1/2 red onion diced ⁣
  • 16 oz jar roasted red bell peppers drained and diced ⁣
  • 1 can artichoke hearts drained and quartered ⁣
  • 8 oz jar pitted kalamata olives drained and halved⁣
  • 8 oz jar pitted green olives drained and halved ⁣
  • 1/2 cup pine nuts lightly toasted ⁣
  • 1 can garbanzo beans drained and rinsed ⁣
  • 4 oz crumbled feta cheese ⁣


  • 1/3 cup olive oil⁣
  • Zest and juice of 1 lemon⁣
  • 2 Tbsp red wine vinegar ⁣
  • 1 Tbsp dijon mustard ⁣
  • 1 tsp honey ⁣
  • 1 tsp kosher salt ⁣
  • 1/2 tsp black pepper ⁣
  • 1/4 tsp red pepper flakes ⁣
  • 3 cloves garlic minced ⁣
  • 1/2 cup fresh Italian parsley stems removed and minced ⁣


  • Heat medium sized stockpot over high heat. Add chicken broth and bring to a boil. Once boiling, slowly add orzo and generously salt. Turn heat down to low and cover, allowing 11-13 minutes to cook or until liquid is nearly fully absorbed.⁣
  • While orzo is cooking, combine remaining salad ingredients except feta cheese (spinach through garbanzo beans) in a large salad bowl. Set aside.⁣
  • In a small bowl, whisk together salad dressing ingredients. Set aside.⁣
  • Once orzo is done cooking and liquid has absorbed, add to salad bowl. Drizzle half of salad dressing over ingredients. Gently toss to combine.⁣
  • Plate salad on individual plates, topping with crumbled feta and lightly drizzled with portion of remaining dressing.⁣
  • If desired, add in favorite portion. We love to serve with our “Best Ever 7-Minute Salmon” (available on website).


Serves 6 as entree or 12 as side dish ⁣
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