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Orzo Pasta Salad

This vibrant green Mediterranean orzo pasta salad is like that annoying kid in school who always came top of the class, won every sports day race, and always got a glowing report card; it’s good at everything. This Mediterranean spinach and orzo salad is a great dish for a main or as a side dish for dinners or a packed lunch. You could even enjoy this orzo salad cold as part of a BBQ or picnic. And best of all, you can make it in just 15 minutes!

What is Orzo?

Although orzo looks similar to rice, it is actually a short, tiny pasta that is shaped like a grain of rice. Like other traditional kinds of pasta, it is typically made from semolina wheat flour. ‘Orzo’ means ‘barley’ in Italian, which explains why orzo is often confused for a grain. Orzo is most often used in soups or salads.

How Do You Cook Orzo?

Luckily this dish is low maintenance when it comes to preparation and cooking, and most of the recipe is pretty self-explanatory. If you haven’t cooked orzo before, here is my go-to method for perfect, chewy orzo every time:

  1. Cooking orzo is essentially the same as cooking pasta. Bring a pot of water to a boil and add a good pinch of salt to season the water. For 1 cup of orzo as per the recipe, use 2 cups of water.
  2. Simmer for 8-10 minutes or until the orzo is tender but not too soft.
  3. Use a colander to drain the orzo, and then continue with this easy orzo salad recipe.

What to use Instead of Orzo?

As orzo is a type of pasta, you can also complete this recipe with another pasta shape, pearly barley or risotto rice. However, if you want to use a different pasta, you are best to go with a little pasta shape such as orecchiette or Acini de Pepe.

Orzo Pasta Salad Additional Ingredient Variations

Although this Mediterranean spinach orzo salad recipe is delicious as it comes, here are a few ideas if you are in the market to add a few extra veggies and other ingredients to your dish:

  • Cherry tomatoes
  • Cucumber
  • Artichokes
  • Red onion
  • Pine nuts
  • Chickpeas or cannellini beans
  • Fried vegan chicken chunks
  • Although fresh is always best if you don’t have fresh herbs to hand, you could use dried oregano or parsley as the next best alternative.

Where to Find Vegan Feta Cheese and How Does it Taste?

My go-to vegan cheese brand is Violife for their remarkably similar replicas of dairy cheeses, and their vegan feta cheese is no exception.

Violife uses coconut oil as a base for the feta. But don’t freak out just yet; your orzo salad isn’t about to taste like you just added a handful of coconut shavings to it. Instead, the taste is mild and, you guessed it, slightly cheesy. Their vegan feta block is also somewhat crumbly like dairy feta.

INGREDIENTS

  • 1/4 cup extra-virgin olive oil
  • 1 bunch green onions thinly sliced, 1/2 cup dark green tops reserved
  • 8-10 oz. baby spinach
  • 1 cup orzo
  • 1/3 cup kalamata olives, havled
  • 1/2 teaspoon kosher salt plus more if needed
  • 1/4 cup fresh dill or mint, parsley, or a combination, chopped 
  • Juice and zest of 1 lemon
  • Fresh cracked pepper, crumbled vegan feta cheese for serving

METHOD

  1. In a large pot, heat the olive oil. Add the sliced green onions and sauté until soft. Then add the baby spinach and sauté until wilted.
  2. Cook the orzo according to the package. Then drain and add into the pan.
  3. Stir in the olives, fresh chopped dill or other herbs, the lemon zest and juice, and the reserved sliced green onions.
  4. Season to taste with salt, and serve garnished with fresh cracked black pepper and crumbled vegan feta cheese, with an extra drizzle of olive oil and top with fresh herbs, if desired.
Vegan Orzo Mediterranean Salad

Orzo pasta salad

Print Recipe Pin Recipe
Course Main Course, Side Dish

Ingredients
  

  • 1/4 cup olive oil
  • 1 bunch green onions thinly sliced, 1/2 cup dark green tops reserved
  • 8-10 oz baby spinach
  • 1 cup orzo
  • 1/3 cup kalamata olives halved
  • 1/2 tsp salt  plus more if needed
  • 1/4 cup fresh dill or mint, parsley, or a combination chopped 
  • Juice and zest of 1 lemon
  • Fresh cracked pepper, crumbled vegan feta cheese for serving

Instructions
 

  • In a large pot, heat the olive oil. Add the sliced green onions and sauté until soft. Then add the baby spinach and sauté until wilted.
  • Cook the orzo according to the package. Then drain and add into the pan.
  • Stir in the olives, fresh chopped dill or other herbs, the lemon zest and juice, and the reserved sliced green onions.
  • Season to taste with salt, and serve garnished with fresh cracked black pepper and crumbled vegan feta cheese, with an extra drizzle of olive oil and top with fresh herbs, if desired.