This Orzo Salad is a light, fresh pasta salad that is perfect for a summer BBQ menu. Loaded with flavor from roasted red peppers, spinach and feta and a delicious lemon honey vinaigrette.
This flavorful salad is on my list of all-time favorite orzo recipes with my Orzo Grape Feta Salad and Orzo with Parmesan and Peas.
This Orzo Salad is one of the first things to pop into my mind when planning a summer BBQ menu. Although this Mediterranean-inspired pasta salad would work any time of year, it’s just perfect on a plate with grilled chicken or steak and it’s an awesome choice to make and take to a potluck.
Recipe Highlights
- You can make Orzo Salad in advance and it keeps very well in the fridge.
- It’s colorful and looks gorgeous on the table making it a great choice for entertaining.
- Roasted red peppers, feta, and toasted pine nuts add BIG flavor.
- This salad is easy to modify with ingredients you love.
- Orzo is a unique ingredient that makes this salad stand apart from other pasta salads.
Ingredient Notes
- Orzo pasta – This rice-like pasta is a fun change from other shapes for a unique pasta salad.
- Low sodium broth – Chicken or vegetable.
- Jarred roasted red peppers – Blot them dry with a paper towel and then chop.
- Baby spinach – Run your knife through the spinach a couple of times to coarsely chop.
- Fresh basil – Chopped
- Green onions – Thinly sliced.
- Salt and pepper
- Crumbled feta cheese
- Pine nuts – Lightly toasted in a dry skillet.
- Lemon Honey Vinaigrette – Lightly sweetened, fresh and delicious! Extra virgin olive oil, red wine vinegar, fresh lemon juice, honey, and salt and pepper.
How to Make Orzo Salad
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- The first step is to cook the orzo in chicken or vegetable broth to add a boost of flavor. After it cools, mix it with chopped baby spinach, fresh basil, green onions, and jarred roasted red peppers.
- Add some toasted pine nuts and lots of crumbled feta for a sharp, tangy bite. Toss it together with the simple Lemon Honey Vinaigrette.
Orzo Salad Variations
- Tomatoes – Replace the roasted red peppers with halved cherry or grape tomatoes.
- Cucumbers – Try it with chopped cucumbers for a little crunch.
- Nuts – This salad would be delicious with sliced or slivered almonds in place of pricier pine nuts.
- Dressing – You can toss it with your favorite bottled dressing. Balsamic vinaigrette, Italian, or a Greek dressing like the one for my Greek Salad would all make it something a little different.
Serving Suggestions
Make this Orzo Salad a meal by simply topping it with some grilled chicken, shrimp, or steak. Pour a nice chilly glass of white or rosé wine and you’ve got yourself a delicious, summer meal.
Any of the recipes below would be a great choice for serving with this pasta salad.
- Balsamic Herb Grilled Chicken
- Jim’s Country Style BBQ Ribs
- Grilled Greek Chicken Kabobs with Feta Dill Sauce
- Whiskey Balsamic Steak
- Grilled Greek Chicken with Tzatziki Sauce
- Smoky Grilled Paprika Chicken
For more summer side dish inspiration, check out my entire collection of Salad Recipes.
Orzo Salad with Spinach and Feta
Video
Ingredients
Lemon Honey Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- salt and pepper, to taste
Orzo Salad
- 2 cups orzo pasta
- 6 cups low sodium chicken or vegetable broth
- 1 cup roasted red peppers, blotted dry and chopped
- 1 cup coarsely chopped baby spinach
- ¼ cup chopped fresh basil
- 3 tablespoons thinly sliced green onions
- salt and pepper, to taste
- 1 cup crumbled feta cheese
- ½ cup pine nuts, toasted (heat them in a dry skillet over medium-low heat, tossing often until golden)
Instructions
For the Lemon Honey Vinaigrette
- Whisk together the olive oil, vinegar, lemon juice, and honey. Season to taste with a bit of salt and pepper. Set aside.
For the Orzo Salad
- Bring broth to a boil in a good sized saucepan or pasta pot. Add the orzo and cook until tender according to package directions. Drain very well in a fine mesh colander but do not rinse. Transfer to a large mixing bowl and toss with 1 or 2 teaspoons of the prepared dressing to prevent it from sticking. Let the pasta cool to room temperature. If making in advance, cover and refrigerate cooled orzo until ready to assemble salad.
- Toss the cooled pasta with the roasted red peppers, spinach, basil, and green onions. Pour the vinaigrette over the salad and stir to coat the ingredients with the dressing. Season with salt and pepper, if desired. Sprinkle the feta and pine nuts over the top and toss lightly. Serve at room temperature.
Notes
- Tomatoes – Replace the roasted red peppers with halved cherry or grape tomatoes.
- Cucumbers – Try it with chopped cucumbers for a little crunch.
- Nuts – This salad would be delicious with sliced or slivered almonds in place of pricier pine nuts.
- Dressing – You can toss it with your favorite bottled dressing. Balsamic vinaigrette or Italian dressing would make it something a little different.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Adapted from Mel’s Kitchen Cafe
More Pasta Salad Recipes
We made this recipe for dinner guests and they loved it! It was so good that we had the leftovers for breakfast the following morning. I did make a couple of important changes because 2 cups of orzo does not cook well in 6 cups of liquid. Cook the orzo as you normally do. Drain. Place in large mixing bowl. Drizzle 1 tablespoon of the dressing over the orzo plus 1 package of powdered chicken broth. Mix thoroughly. Fifteen minutes later mix thoroughly again making an effort to break up any orzo balls
What I love about this recipe is that you can use whatever you have in (I used blanched broccoli and fresh red peppers today), and it is delicious. It’s always a crowd pleaser!
Can I make this salad the day before serving, or will it be mushy . Thanks
Hi Kiki. It does store very well but as with any pasta, orzo will absorb the dressing a bit as it rests. For the freshest result, I’d recommend cooking the orzo a day ahead and tossing it with a little of the dressing. Store it in an airtight container in the fridge overnight. Then, just assemble as directed using the remaining dressing an hour or two before serving. Hope this helps!
This recipe was just what I was looking for to serve with grilled shrimp. I added English cucumber, otherwise made it as directed. I don’t think I would use pine nuts in the future as they are expensive, I believe almonds would be just fine in this. Very good!
This salad is AMAZING. I skip the feta because it makes it cloudy. Don’t skimo on the spinach or basil. Toast walnuts.
This is GD amazing. I served it at a party and everyone loved it. It’ll definitely be in my rotation often!
We love this salad too! It’s a good one. 🙂
This is an easy and very tasty recipe. I was running late for a ladies dinner and my husband actually made it! He had no problems. Returned home with an empty bowl. Many kudos for him! We used cherry tomatoes and pepitas. It is excellent!
I use cherry tomatoes in place of the roasted red peppers frequently. Love that you added pepitas! Thanks, Pamela. 🙂
Is the orzo measurement 2 cups cooked or 2 cups dry?
You need 2 cups uncooked orzo.
First time making the salad and it will not be the last. Loved all the flavors and the crunch of the nuts
We love this orzo salad! The lemon and red wine vinegar really add to the flavor!