Mediterranean Orzo Salad

Mediterranean Orzo Salad | Green Valley Kitchen

Mediterranean orzo salad – a colorful, easy, versatile orzo salad. Made with baby spinach, fresh tomatoes, sautéed zucchini, kalamata olives and salty feta. Great as a main meal or side dish.


  • Salad
  • 1 cup uncooked orzo
  • 1 veggie bouillon cube
  • 3 cups (packed) baby spinach – roughly chopped
  • 1 pound zucchini – I used 3 small zucchinis – quartered and sliced into thin slices
  • 1 clove of garlic – minced
  • 1 tbs olive oil
  • 1 cup of diced tomatoes – I used 3 medium sized tomatoes
  • 1012 kalamata olives – roughly chopped
  • 2 oz feta cheese – diced
  • 2 tbs red onion – minced
  • Salad Dressing
  • 2 tbs olive oil
  • 1 clove garlic – minced
  • ½ lemon juiced – about 1 tbs
  • 8 twists of pepper from a pepper mill.


  1. Bring a large pot of water to a boil. Add orzo and bouillon cube. Cook as per package directions.
  2. Roughly chop spinach and add to a large bowl.
  3. Make salad dressing by combining ingredients and whisking.
  4. When orzo is done cooking, add to the large bowl with the chopped spinach. Pour dressing over orzo and spinach and stir continuously until spinach has wilted and dressing has coated orzo and spinach – about 1 minute.
  5. Heat 1 tbs olive oil in a non-stick sauté pan over medium heat. Sauté sliced zucchini and minced garlic for about 6 to 7 minutes until slightly browned.
  6. Add sautéed zucchini, diced tomatoes, feta cheese, minced olives and red onion to orzo.
  7. Toss gently to combine and serve.