Greek Orzo Pasta Salad With Spinach

"Another light summer orzo salad, with fresh spinach and toasted pignoli nuts. A wonderful side dish for those summer BBQ's!!"
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Ready In:




  • Add chicken bouillon to pasta water and bring to a boil.
  • Add orzo and cook for 7 minutes.
  • Strain and rinse with cold water to stop cooking and cool the pasta. Set aside.
  • In a medium/large bowl add the balance of the ingredients and stir well.
  • Add the strained orzo and stir again.
  • Chill in the refrigerator for at least 1 hour and serve. This helps the flavors meld together.
  • Enjoy!

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  1. Delicious! I had it at my daughter-in-laws and everyone thought it was so good so I tried it and took it to a shower today. Alot of the gals wanted the recipe. It is a delightful blend of different flavors that is just plain refreshing!! The only thing I did differently was used regular black olives. I would also have to say it serves at least 12....NOT 4 to 6. It will be in my recipe file!!
  2. Great alternative to potato salad. I forgot to buy roasted red peppers and I used a small can of sliced black olives which I already had in my cabinet instead of buying the kalamata olives. Also, since the 2 cups of uncooked orzo made 5 cups cooked I used half a bottle of Ken's light ceasar and I used the whole 4 oz container of crumbled feta. I served it with a grilled pork loin. It was yummy! This will definately be one of my regulars.


I live in NJ and work for a fun candy company. I love to cook and I often whip things up in my head on the way home from work. I try to keep it healthy, using lower fat/calorie alternatives without sacrificing on taste. I'd have to say my favorite cookbook is the one I've compiled myself with recipes from various magazines, family/friends, and this wonderful website!! In my free time I love to play golf, eat, drink and be merry!
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