This Greek Orzo Salad is the perfect easy to make pasta salad for all occasions! Â Perfect as a side dish or add shrimp and chicken and make it a whole meal!
We stuffed this orzo salad with spinach, peppers, artichokes hearts, cucumber, olives and even tossed in some celery for crunch! Â Clean out your veggie crisper with this easy to make pasta salad!
Ingredients to make Greek Orzo Salad –
- orzo pasta – looks a bit like rice but it’s actually pasta!
- artichoke hearts – canned or frozen thawed
- cucumber
- spinach
- red bell pepper
- kalamata olives – or any kind of olive
- feta cheese
- Easy Lemon Vinaigrette – fresh lemon juice, olive oil and a touch of vinegar
Buy your Feta in a block and cube it so it doesn’t get lost in the salad like crumbled Feta can do!
What else can I toss in this easy pasta salad? –
- garbanzo beans
- shrimp
- chicken
- tomatoes
- red onion
- mint leaves
- clean out that veggie drawer!
We kept the vinaigrette super simple. Â Fresh Lemon Juice, olive oil and vinagar. Â A squeeze of dijon would be delish as well!
What to serve with Greek Pasta Salad –
LET’s EAT!
Kathi and Rachel
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Ingredients
- 1 1/2 cups orzo pasta
- 2 cups chopped spinach
- 1 cup chopped cucumber
- 1/2 cup kalamata olives
- 1 cup chopped red bell pepper
- 2 stalks chopped celery
- 15 ounce can artichoke hearts - marinated or plain
- 6 ounces feta cheese - block type cubed
For the Lemon Vinaigrette
- 1 lemon juiced - about 3-4 tablespoons
- 1/2 cup olive oil
- 2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of water to boil. Cook orzo for 10-12 minutes or until tender. Drain and rinse until cool.
- Add all the veggies and feta cheese to the cool pasta and toss.
- Combine all the dressing ingredients in a small container and toss with salad. You may not use all the dressing.
- Store in the refridgerator for up to 5 days. You may need to add additional dressing.
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