A short list of ingredients comes together with ease for this wholesome, vegetarian salad that can be enjoyed warm or cold.
Easy meal alert! (We all need them, right?)
This flavor-packed salad is super simple to prepare with minimal ingredients. Ripe for customization based on what you like and have on hand (I’ve included specifics in the recipe notes), this dish can be served warm or cold and works with gluten-free orzo and higher protein alternatives like chickpea orzo (Banza is an example).
Use Favorite Balsamic Vinaigrette, Absolutely Famous Greek Vinaigrette (try this as a chicken marinade too!), Zesty Italian, or your favorite store-bought equivalent. From the dressing to the salad add-ins, anything with a Mediterranean flavor profile is fair game.
For added flavor, the ingredients are combined while the orzo is still hot, so the dressing really soaks into the orzo, and the spinach and cheese soften slightly.
I’ve made this salad with a variety of add-ins, from sun-dried tomatoes to artichokes, but the following combination is my family’s personal favorite. Feta and Kalamata olives supply a briny, salty note while fresh tomatoes provide natural sweetness and appealing color.
The use of spinach instead of mixed salad greens means that this salad holds up well as leftovers, making a convenient day-after lunch. Because this salad lends itself to substitutions, however, you may absolutely experiment with what you enjoy and have on hand.
The addition of chicken makes this a satisfying, complete meal. Salmon is lovely as well. As I type, I’m wondering why I’ve never used tuna for a pantry-friendly addition.
A roll, garlic bread, or a handful of crostini on the side offers a nice extra. When enjoying as a meatless main dish, I increase the chickpeas, using the full can.
We often eat this salad warm, but I love that it can also be enjoyed cold or at room temperature. In the colder months, I like to warm the leftovers in the microwave. Because it can be prepared in advance, the salad is also a great choice when needing a dish to take to a potluck or a friend who could use a helping hand.
If choosing Parchment Packet Chicken for a quick, cleanup-free way to bolster the salad (other complementary proteins are mentioned in the recipe card), Greek seasoning provides supporting flavor with ease. Penzy’s makes a good one, as does McCormick. If using the latter, the chicken benefits from an extra pinch of salt.
Favorite Balsamic Vinaigrette is a natural for this salad, although Absolutely Famous Greek Vinaigrette and Zesty Italian offer equally delicious alternatives. The vinaigrettes can all be made in advance and will keep in the fridge for several weeks. If short on time, however, your favorite store-bought vinaigrette will work beautifully.
When tossed with the warm orzo, the spinach and feta soften slightly. The warm orzo also soaks up more of the vinaigrette, locking in extra flavor.
A simple homemade vinaigrette or a store-bought favorite makes this salad as quick and easy as it is deliciously satisfying. Serve as a light lunch, a side with dinner, or a main dish with the addition of chicken, salmon, or extra chickpeas.
If you make this recipe, please comment and give it a 5-star review if you deem worthy. The feedback is always appreciated! 💛
Mediterranean Orzo SaladPrep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Yield: 2-3 main dish or 4-6 side dish servings
A short list of ingredients comes together with ease for this wholesome, vegetarian salad that can be enjoyed warm or cold. The base recipe is delicious as is, but the list of optional add-ins shows how flexible it is as well.
Ingredients
- 1 cup (188g) orzo (gluten-free if needed)
- 3 ½ to 4 cups fresh baby spinach*
- 1 cup rinsed and drained chickpeas (may use a full 15-oz can if eating salad as a vegetarian entrée)
- ½ cup (2 ounces) crumbled feta cheese (round the cup if you’d like a little extra)
- ⅓ cup pitted and sliced Kalamata olives
- ¼ – ⅓ cup (60-80 ml) Balsamic Vinaigrette, Greek Vinaigrette, or Zesty Italian Vinaigrette, more or less to taste
InstructionsCook the orzo: Bring a pot of salted water to a boil. Once boiling, add the orzo and boil until tender, about 11 minutes from when the water returns to a boil. Check a minute or two early so as not to overcook – or give an extra minute or two, if needed. When done, drain the orzo very well.
While the orzo is cooking, place the spinach in a large bowl. When done, add the well-drained but still hot orzo to the bowl, followed by the chickpeas, olives, and feta. Pour the vinaigrette over top, and then toss to evenly coat the ingredients. Serve immediately or refrigerate until ready to eat. Serve with an additional drizzle of vinaigrette, if desired.
Notes* I use about 3½ ounces of spinach. For easy measuring, figure 1 ounce = 1 lightly packed cup = 1 big handful. You may also adjust the proportions of this salad, as desired, making it more of a green salad or more of a pasta salad.
Optional add-ins:
- Chicken: You can stir in 1 large chicken breast, chopped (leftover grilled or rotisserie is great; for ease I like Parchment Packet Chicken baked with Greek seasoning). Or top plated portions with chicken breast, sliced, using a half to a whole breast per serving, depending on appetite.
- Cucumber – about 1 cup, chopped
- Red onion or scallions – 3 to 4 tablespoons minced red onion or 2 thinly sliced scallions
- Red pepper – For the sake of color, this makes a nice alternative to the tomatoes. I like about ½ a red bell pepper, very thinly sliced. Alternatively, you could use roasted red peppers.
- Sun dried tomatoes (about ¼ cup, chopped – I use jarred tomatoes in oil, well drained. Could use the dry variety that needs to be soaked in hot water. In this case, scoop a ladleful when the orzo is cooking and soak 5 minutes before draining well.)
- Artichokes – one small (~6-ounce) jar marinated hearts, well drained and quartered.
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- 1 cup (188g) orzo (gluten-free if needed)
- 3 ½ to 4 cups fresh baby spinach*
- 1 cup rinsed and drained chickpeas (may use a full 15-oz can if eating salad as a vegetarian entrée)
- ½ cup (2 ounces) crumbled feta cheese (round the cup if you’d like a little extra)
- ⅓ cup pitted and sliced Kalamata olives
- ¼ – ⅓ cup (60-80 ml) Balsamic Vinaigrette, Greek Vinaigrette, or Zesty Italian Vinaigrette, more or less to taste
Cook the orzo: Bring a pot of salted water to a boil. Once boiling, add the orzo and boil until tender, about 11 minutes from when the water returns to a boil. Check a minute or two early so as not to overcook – or give an extra minute or two, if needed. When done, drain the orzo very well.
While the orzo is cooking, place the spinach in a large bowl. When done, add the well-drained but still hot orzo to the bowl, followed by the chickpeas, olives, and feta. Pour the vinaigrette over top, and then toss to evenly coat the ingredients. Serve immediately or refrigerate until ready to eat. Serve with an additional drizzle of vinaigrette, if desired.
* I use about 3½ ounces of spinach. For easy measuring, figure 1 ounce = 1 lightly packed cup = 1 big handful. You may also adjust the proportions of this salad, as desired, making it more of a green salad or more of a pasta salad.
Optional add-ins:
- Chicken: You can stir in 1 large chicken breast, chopped (leftover grilled or rotisserie is great; for ease I like Parchment Packet Chicken baked with Greek seasoning). Or top plated portions with chicken breast, sliced, using a half to a whole breast per serving, depending on appetite.
- Cucumber – about 1 cup, chopped
- Red onion or scallions – 3 to 4 tablespoons minced red onion or 2 thinly sliced scallions
- Red pepper – For the sake of color, this makes a nice alternative to the tomatoes. I like about ½ a red bell pepper, very thinly sliced. Alternatively, you could use roasted red peppers.
- Sun dried tomatoes (about ¼ cup, chopped – I use jarred tomatoes in oil, well drained. Could use the dry variety that needs to be soaked in hot water. In this case, scoop a ladleful when the orzo is cooking and soak 5 minutes before draining well.)
- Artichokes – one small (~6-ounce) jar marinated hearts, well drained and quartered.
I made your Mediterranean orzo salad with the absolutely famous Greek dressing and marinade and it was very delicious! I replaced the spinach (since my family aren’t fans) with chopped cucumber, chopped red onion, chopped green onions, and chopped roasted red bell peppers (from a jar). We just had it tonight and I couldn’t wait to tell you what a great recipe this is. I’ve made this before but yours is the best! The greek dressing is awesome! Your instructions on each recipe are right on!
I’m thrilled this recipe ranks so high, Susana! Thank you for the very thoughtful feedback. It’s truly appreciated!
I tried the Mediterranean Orzo Salad recipe and loved every bite. The best part, it is easy and quick, but also tasty. Thank you! Next, I am looking forward to trying the Easy Mud Pie.
Ethel Depue
I’m delighted the orzo salad was a hit, Ethel, and I appreciate your comment. Enjoy the mud pie as well. Everyone here is always very happy when I make it!