Lemon Feta Orzo Salad with Spinach

An orzo lemon feta salad in a large white bowl.

No ratings yet

Lemon Feta Orzo Salad with Spinach

This orzo salad is easy to make, packed with flavor, and perfect for meal prep or gatherings. Serve it as a side or add grilled chicken or salmon to turn it into a filling main course salad. Plus, it holds up well in the fridge, making it a great make-ahead option.

Prep Time15

Cook Time10

Course: Main Course, Main Dish, Side Dish

Cuisine: American, Mediterranean

Keyword: lemon feta orzo, Mediterranean orzo salad, orzo salad

Servings: servings

Author: Dahn Boquist

Ingredients

For the salad:

1-½ cups orzo pasta 8 ounces
1-½ cups cherry tomatoes halved
½ English cucumber diced
½ red onion finely chopped (or 1 shallot)
½ cup feta cheese crumbled
½ cup fresh parsley chopped
¼ cup pickled capers or sliced olives
1 tablespoon lemon zest save the juice for the dressing
2 cups baby spinach

For the dressing:

¼ cup olive oil
3 to 4 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey or maple syrup
1 garlic clove finely minced
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

For the Salad

Bring a pot of salted water to a boil and cook the orzo according to package instructions. Drain and rinse under cold water until the orzo is cold, then add it to a large salad bowl.
Add the cherry tomatoes, cucumber, red onion, feta, parsley, capers, and lemon zest to the orzo, tossing gently to combine. If you’re not serving the salad immediately, hold off on adding the spinach until just before serving to prevent it from wilting.

Make the Dressing

In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper.
When ready to serve, add the spinach to the bowl. Drizzle the dressing over the salad and toss to combine. Taste and adjust seasoning if needed.

Notes

If making ahead, wait to add the spinach until just before serving to prevent wilting.
Ensure the orzo is cold before mixing it with the rest of the salad ingredients.
For a milder onion flavor, soak the chopped red onion in cold water for 10 minutes, then pat dry before adding it to the salad.
Substitutions: Swap capers for olives, use shallots instead of red onion, or add extra veggies like bell peppers or artichoke hearts.
Add grilled chicken, shrimp, or salmon to make it a main meal salad.
Store leftovers (without the spinach) in an airtight container in the fridge for up to 3 days. The flavors improve as it sits!

Nutrition