You know those recipes that never let you down? That's exactly what my Mediterranean Orzo Pasta Salad is.
It's the best dish for weeknight dinners, potlucks, and sunny picnics. This is one of those pasta salads that delivers time and time again, just like my strawberry and basil caprese salad, or my creamy caesar pasta salad.
This orzo pasta salad dish delivers a punch of flavor with very minimal effort, because, let's face it, we've got lives to live, not hours to spend in the kitchen.
TL; DR Recipe Summary
- 👩🏼🍳 Cook Level: This is a very, very easy pasta recipe to make and it doesn't require much other than boiling pasta and adding in sautéed veggies.
- ⏱️ Cook Time: 10-12 minutes for the orzo; 10 minutes for the vegetables.
- 😋 Taste: Savory, creamy, salty (thanks to the feta), umami with notes of olive oil and garlic.
- 🍽️ Best Served With: Make a batch of juicy pan fried chicken cutlets to throw on top, or toss in some grilled honey lime shrimp for a contrast of flavor.
Jump to:
Tried and True Tips and Tricks:
- Cooking the pasta to al dente means "to the tooth," meaning the pasta has a bite to it. You don't want to overcook the pasta, so be sure to follow the directions carefully or cook the pasta a minute shorter than the packaging suggests.
- Don't overly sauté the veggies as you don't want the zucchini to fall apart. Sauté them just enough so that they become soft.
- If you want more flavor for the orzo, cook it with bone broth. Not only will it give the recipe more protein, but it will add in another layer of flavor.
The Main Ingredients
- Orzo: You can stick with regular or go for whole wheat orzo. Don't have orzo? Try other small pastas like ditalini, stelline, or even small shells.
- Zucchini: This veggie is so versatile and easy to cook, mild in flavor, and adds a nice texture to the salad.
- Frozen Peas: If you're in a pinch, canned peas work just as well. They bring a pop of sweetness and color.
- Corn: Fresh corn is always a winner, but frozen corn works too. It adds a little sweetness and crunch.
- Fresh Baby Spinach: Fresh spinach is always the go-to for its vibrant color and taste.
- Grape Tomatoes: Slice them up and add them right into the pasta. Their tangy flavor is a must for a Mediterranean-inspired dish.
- Extra Virgin Olive Oil: A light drizzle of olive oil ties everything together and helps the pasta soak up the flavors of the salad.
- Butter: You'll use butter for sautéing the veggies, giving them a rich flavor.
- Garlic Powder: Garlic brings a savory depth without being overpowering.
- Oregano: A classic Mediterranean herb, oregano is a must-have here for its earthy and aromatic flavor.
- Feta: A few crumbles of feta on top add that creamy, salty finishing touch, rounding out the whole salad beautifully.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Simple Swaps and Substitutions
- Use gluten free or brown rice orzo if you desire to or need to due to a dietary need.
- You can virtually swap out any vegetable you want and use whichever is seasonal or fits your taste buds best. I recommend softer veggies that don't take too long to soften such as zucchini, broccoli, carrots, peas, snap peas, asparagus, or string beans.
- Instead of feta, you can use halloumi or dollop with labne or fresh mozzarella.
How to make mediterranean orzo salad
Step 1: Boil a large pot of water and cook the orzo is al dente, then strain, pour back into the pot, and set aside.
Meanwhile, sauté the baby spinach is the tablespoon of butter. Once the spinach has wilted, add in the frozen corn, peas, zucchini and tomatoes. Sprinkle the garlic powder and toss to combine. Let sit for a few minutes on a low flame, approximately 5-6 minutes or until zucchini is tender and soft.
Step 2: Once the vegetables have become soft and tender, add the vegetables to the orzo.
Drizzle a little olive oil, oregano, and salt and pepper into the pot. Stir to combine. Plate and add fresh feta crumbles and serve.
Keep leftovers in an airtight container in the fridge. It stays fresh for up to 3 days and tastes even better as the flavors develop.
Absolutely! Swap out the feta cheese and butter for a vegan alternative or leave it out entirely. The fresh veggies and dressing are flavorful enough to carry the dish.
While this salad is traditionally served chilled, it's also delicious slightly warm. Just mix everything while the orzo is still warm for a comforting twist.
Looking for other yummy pasta recipes like this? Try these:
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Mediterranean Orzo Pasta
Equipment
- 1 large pot
- 1 medium frying pan
- 1 wooden spoon
- 1 strainer
- 1 medium serving bowl
Ingredients
- 1 ½ cups whole wheat orzo
- 1 zucchini diced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups fresh baby spinach
- 1 cup grape tomatoes halved
- 3 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon garlic powder
- 2 tablespoon dried oregano
- ½ cup feta crumbles
- salt
- pepper
Instructions
- Boil a large pot of water and cook the orzo is al dente, then strain, pour back into the pot, and set aside.
- Meanwhile, sauté the baby spinach is the tablespoon of butter. Once the spinach has wilted, add in the frozen corn, peas, zucchini and tomatoes.
- Sprinkle the garlic powder and toss to combine. Let sit for a few minutes on a low flame, approximately 5-6 minutes or until zucchini is tender and soft.
- Once the vegetables have become soft and tender, add the vegetables to the orzo.
- Drizzle the olive oil, oregano, and salt and pepper into the pot. Stir to combine.
- Plate and add fresh feta crumbles and serve.
Cynthia T says
I am always looking for a delicious quick and easy dish for during the week that my kids will also eat and this is it! So fresh! And the leftovers are just as delicious! I’m making your Spring Pasta Salad next! Can’t wait!!