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Mediterranean Pasta Salad

This Mediterranean Pasta Salad is perfect for your next cookout, backyard BBQ or meal-prep for the week. Your favorite Mediterranean inspired ingredients are mixed together to create a hearty, delicious orzo pasta salad. It mixes together fresh veggies, roasted red peppers, spinach, olives, orzo pasta, feta cheese, fresh herbs and a zesty Greek dressing to create the perfect summer side!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salads
Cuisine: Mediterranean
Keyword: dinner, greek food, healthy, mediterranean diet, vegetables, vegetarian
Servings: 6

Ingredients

  • 16 ounces orzo pasta, cooked according to package to al dente
  • 3 cups baby spinach, torn into small pieces
  • 1 cup roasted red peppers, drained, chopped
  • 1/2 of an english cucumber, diced
  • 1/2 cup red onion, diced
  • 1 cup cherry tomatoes, halved
  • 6 ounces pitted kalamata olives, halved
  • 6 ounces pitted Castelvetrano green olives, halved
  • 6 ounces feta cheese, crumbled
  • 1/2 cup fresh basil, chopped
  • 1/4 cup mint, chopped
  • 1/4 cup fresh Italian parsley, chopped

FOR THE DRESSING:

  • 2/3 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons oregano, dried
  • 1 lemon, juiced
  • 1 teaspoon honey
  • 2 teaspoons honey dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Instructions

  • Cook the orzo according to the package to al dente. Remove, drain and rinse under cold water too keep it from cooking any longer. Drain the water completely and set aside.
  • In a large mixing bowl add the spinach, roasted red pepper, cucumber, red onion, cherry tomatoes, kalamata olives, Castelvetrano green olives, basil, mint and parsley and mix well.
  • In a mason jar or salad dressing container mix together the olive oil, red wine vinegar, garlic, oregano, lemon juice, honey, dijon mustard, salt and pepper.
  • Add the orzo to the large bowl with the salad ingredients and mix well.
  • Pour half of the dressing over the salad and mix well. Taste and add more dressing to your liking or save the remaining dressing for when you serve the salad.
  • Add in the feta cheese and gently too.
  • Cover and refrigerate until ready to eat. When you are ready to eat taste the salad and add the remaining salad dressing. Gently toss.
  • Serve or refrigerate until ready to serve. The salad will last up to 5 days in an airtight container.

Notes

  • Feel free to add other ingredients like bell peppers, radish, carrots, celery, sun-dried tomatoes, artichokes or banana peppers. 
  • If you are making this salad ahead of time I suggest adding half of the dressing and mixing well then adding the remaining dressing before serving the salad.