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Orzo Salad with Feta Vinaigrette

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

10 minutes


4 people


  • 1 cup (about 8 oz.) uncooked orzo (rice-shaped pasta)
  • 2 cups bagged pre-washed spinach, chopped
  • 1/2 cup drained and chopped oil-packed sun-dried tomatoes
  • 3 Tablespoons chopped red onion
  • 3 Tablespoons pitted and chopped Kalamata olives
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 jar (6 oz.) marinated artichoke hearts, undrained
  • 3/4 cup feta cheese, crumbled and divided
  • 2 Tablespoons Koroneiki EVOO


  • Cook the orzo according to directions on package, omitting salt and any oil. Drain and rinse with cold water. Combine orzo, spinach, sun-dried tomatoes, red onion, olives, black pepper and salt.
  • Drain artichokes, reserving marinade. Coarsely chop the artichokes and add them, the reserved marinade and 1/2 cup feta cheese to the orzo mixture. Toss gently to coat.
  • Sprinkle each serving with the remaining feta cheese and drizzle a little Koroneiki EVOO on top of each serving.
  • Serve warm or cold.
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