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Mediterranean Orzo Pasta Salad from A Thousand Crumbs (1 of 6)

Mediterranean Orzo Pasta Salad

  • Author: Amanda Prince
  • Total Time: 40 Minutes
  • Yield: 5-6 Servings 1x


This orzo pasta salad is full of flavor and the perfect side dish for BBQs and parties.


  • 1 cup (uncooked) orzo pasta, cooked according to package directions, about 3 1/3 cups when cooked
  • ½ cup feta cheese cubes
  • ¼ cup sun dried tomatoes, thinly sliced
  • 1/3 cup Kalamata olives, roughly chopped
  • ¼ cup packed spinach leaves, cut into ribbons (chiffonade)
  • ¼ cup packed basil leaves, cut into ribbons (chiffonade)
  • ¼ cup diced red bell pepper
  • ¼ cup diced yellow bell pepper
  • ¼ cup olive oil
  • 2 Tbsp fresh lemon juice
  • 2 tsp rice wine vinegar
  • salt and pepper, to taste


  1. Cook orzo pasta according to package directions.  Do not overcook.  Transfer to a large bowl and toss with a drizzle of olive oil to prevent it from sticking.  Allow orzo to cool.
  2. Prepare the dressing in a 1 cup measuring cup.  Add the olive oil, lemon juice, rice wine vinegar, and salt and pepper.  It should be about 1/3 cup total.  Whisk to combine.  Set aside.
  3. Add the feta, sun dried tomatoes, Kalamata olives, spinach, basil, and two kinds of peppers to the cooled orzo.
  4. Pour the dressing over top and toss gently to thoroughly coat and mix the salad.
  5. Serve chilled.
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Category: Sides, Vegetarian
  • Cuisine: Mediterranean

Keywords: Orzo, Mediterranean, Pasta, Salad, Side Dish