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Easy Greek Orzo Salad tossed in a Lemony Vinaigrette

Perfect for warm weather get-togethers, this Mediterranean Greek Orzo Salad recipe is made with fresh ingredients, briny feta, and a flavorful lemony vinaigrette!
5 from 2 votes
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Course: Salad, Side Dish
Cuisine: American, Mediterranean
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Calories: 340kcal
Author: Nichole Crews

Ingredients

For the salad

  • 1 1/2 cup orzo pasta, cooked to package directions
  • 1 14-ounce can marinated artichoke hearts, chopped
  • 1 pint cherry tomatoes, diced - or grape tomatoes
  • 1 cup fresh spinach, roughly chopped - can also use arugula
  • 1 cup feta cheese, crumbled
  • 1 cup Kalamata olives, sliced or chopped - can also use green olives
  • Greek Lemon Vinaigrette

for the vinaigrette

  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 lemon juice and zest of 1 ripe lemon
  • 3 garlic cloves, minced
  • 1 1/2 tablespoons dried oregano spice - or Italian seasoning spice
  • salt and pepper, to taste - start with a pinch of each

Instructions

To make the dressing

  • To a small jar with a lid (such as a mason jar), whisk to combine olive oil, red wine vinegar, juice and zest from 1 lemon, minced garlic, dried oregano and a pinch of salt and pepper. Secure lid and shake vigorously to combine well. Can be made ahead of time*

Greek Orzo Salad

  • Cook orzo to package directions. Once done, drain and add to a large serving bowl. While pasta cooks, prep remaining ingredients for salad.
  • To the orzo, add in chopped artichoke hearts, diced cherry tomatoes, chopped (fresh) spinach, crumbled feta cheese and Kalamata olives.
  • Pour in Greek Lemon Dressing and using a large serving spoon, mix to combine the salad and dressing together.
  • For bets results, make several hours before serving to allow the flavors to meld together - enjoy!

Notes

*if making the vinaigrette in advance and the dressing solidifies (from the olive oil), remove from the refrigerator 30ish minutes before using to allow the olive oil to settle and then shake with the lid before tossing in salad.

Nutrition

Serving: 1cup | Calories: 340kcal | Carbohydrates: 18g | Protein: 7g | Fat: 27g | Fiber: 3g
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