Greek Orzo Salad


Mary is SO right!  We are really lucky to have some really great markets in West Seattle. I’m a sucker for those stores that offer a wide selection of freshly made soups, sandwiches and salads because, quite honestly, I firmly used to believe that those items taste better when someone else makes them for me (as long as they are fresh and “house”-made).  You know what I mean!  By the time you finish chopping, dicing, slicing, and cleaning, the soup/sandwich/salad you’re just kind of done…  Well, that’s what I was thinking when I dished up a container full of pasta and veggies at the market this morning until I weighed it and looked at the price.  Are you kidding me?!  I’ve already got several boxes of pasta, a drawer full of veggies and oil and vinegar for vinaigrette at home.  So, I decided to challenge myself to a salad cook-off.  What a sense of accomplishment I feel about this salad!  It was quick and easy, and after adjusting the seasonings it tastes SO much better than the one I bought.  I used a combination of jarred and fresh items making the salad taste crispy and fresh.  Finding inspiration again in my own kitchen – this is the reason I’m so happy to be writing this blog with Mary.  Yay, us!

Greek Orzo Salad
Recipe Type: Side, Salad
Author: A Passionate Plate
The flavors of the mediterranean combine beautifully in this Greek orzo salad, a pasta salad that tastes like sunshine on a plate!
  • 1 lb. orzo pasta
  • 1/2 cup olive oil
  • 1 tsp. each garlic powder, dried oregano, dried basil
  • 1 tsp. each salt and freshly ground black pepper
  • 1 tsp. dijon-style mustard
  • 1 Tbsp. sugar
  • 1 Tbsp. freshly squeezed lemon juice
  • 3/4 cup pomegranate (or red wine) vinegar
  • 1/2 cup each red onion and yellow bell pepper, diced
  • 1/4 cup each sun-dried tomatoes and kalamata olives, diced
  • 1 cup artichoke hearts, drained and diced
  • 8 oz. tomato and basil feta cheese
  • 1 cup grape tomatoes, cut in half
  • 1 Tbsp. fresh oregano, chopped
  • 1 Tbsp. fresh Italian parsley, chopped
  • 1/4 cup pine nuts, toasted
  1. Prepare the orzo according to the directions on the package. When it is cooked, pour it into a strainer and rinse it with cold water. Drain well. Put the orzo into a large mixing bowl.
  2. While the orzo is cooking, mix up the dressing by putting the oil, spices, mustard and sugar in a container with a lid. Cover and shake well. Add the lemon juice and vinegar and shake again.
  3. Pour about one cup of the dressing over the cooled pasta and stir well to coat. Toss in all of the vegetables, cheese and herbs. Add additional dressing, as desired. Sprinkle with toasted pine nuts just prior to serving.



  1. Jeannie says:

    I’ve been working on walking my talk and eating more vegetables ( like I tell my students to do!). I quadrupled the peppers and tomatoes in this recipe and it was an awesome way to enjoy my veggies…. Great leftovers too. I’m usually too cheap to buy pine nuts, but I splurged for this dish and it was so worth it. YUM

    • MaryMiller says:

      Hi, Jeannie – Thanks for trying this recipe and letting us know how it worked. It’s great to hear from you and we LOVE knowing that you splurged a little and bought the pine nuts. I bet it was still way cheaper than eating out. Happy summer to you!

    • JoyAldrich says:

      Jeannie – Thanks so much for your feedback! More veggies is always a good thing 😉

  2. Dorothy Fairman says:

    I’m “running” ( 🙂 ) to the store right now to get orzo. This will be my dinner!!! M

    • MaryMiller says:

      Hi, Dorothy –
      We’re making this tomorrow night… Joy gave me some gourmet orzo for Christmas and this will be the perfect recipe to try it out. So glad you are reading (and cooking from) our posts!

Leave a Reply to MaryMiller Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.