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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
4.98 from 46 votes
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.
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Author: Valerie Brunmeier
Keyword: orzo salad
Print RecipePin RecipeRate Recipe
Prep Time:15 minutes minutes
Cook Time:10 minutes minutes
0 minutes minutes
Total Time:25 minutes minutes
Servings: 6
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.
Video
Notes
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 or Italian dressing would make it something a little different.
Nutrition
Calories: 450 kcal · Carbohydrates: 43 g · Protein: 12 g · Fat: 25 g · Saturated Fat: 6 g · Cholesterol: 22 mg · Sodium: 607 mg · Potassium: 267 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 790 IU · Vitamin C: 15.1 mg · Calcium: 155 mg · Iron: 2 mg
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.
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Adapted from Mel’s Kitchen Cafe
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