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Mediterranean Orzo Salad

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Mediterranean Orzo Salad

A combination of pasta and salad? Yes please! So light and refreshing, this salad makes a great summertime lunch.


  • 9 ounces orzo pasta
  • 3 cups baby spinach leaves
  • 1 red bell pepper, diced
  • ½ green bell pepper, diced
  • 1 medium cucumber, diced
  • ½ red onion, diced
  • 5 ounces green olives, drained and halved
  • 5 ounces Kalamata pitted olives, drained and halved
  • 6 ounces feta cheese
  • 2 lemons, juiced
  • 1-2 tablespoons Stuart’s Spices Salad Seasoning


  1. Get a medium pot of salted water boiling
  2. While the water is boiling, wash and dice the bell pepper, cucumber, and onion
  3. Slice olives into halves
  4. When water has come to a boil, cook orzo according to instructions
  5. Drain and rinse (this is pasta salad-esque so no worries about the starch)
  6. In a large bowl, add diced vegetables and sliced olives
  7. Add in the pasta
  8. Over top, add the lemon juice, feta cheese, and Salad Seasoning
  9. Mix well
  10. Serve immediately or let it chill in the fridge until ready to serve