Mediterranean-Style Orzo Salad
Prep time
Total time
Mediterranean-Style Orzo Salad is an easy make-ahead salad that is packed with a ton of fresh flavors. This mayonnaise-free salad is perfect to make for BBQs, baby showers, bridal showers, luncheons, and potlucks. You'll find yourself making it over and over again!
Recipe type: Salad
  • 16 oz. box Orzo
  • 2 small tomatoes (chopped)
  • 1 small red onion (chopped)
  • 1 bag Baby Spinach (chopped/torn)
  • 10 - 12 basil leaves (chopped)
  • 4 oz. crumbled Feta cheese
  • 12 oz. Girard’s Champagne Dressing
  • ½ cup toasted pine nuts (optional)
  1. Cook the box of Orzo pasta according to the package.
  2. Drain the Orzo in a strainer and run it under cold water.
  3. Let the Orzo drain for about a ½ hour.
  4. After the ½ hour, rinse the pasta one more time and let it drain completely.
  5. While the Orzo is draining, you can begin chopping your tomatoes, onions, and basil.
  6. Once you have your tomatoes, onions, and basil all chopped up you’ll want to place them in a gallon-sized Ziploc bag.
  7. Grab your bag of baby spinach and begin chopping it up. Instead of using a knife for this I like to use my hands and just tear the spinach leaves apart.
  8. Once done, add the baby spinach to the Ziploc bag with the other vegetables and place it in the refrigerator for tomorrow.
  9. Fluff your Orzo. Remember, we ran the orzo under cold water TWICE and left it to drain completely before we fluffed it!
  10. Once fluffed, add the Orzo to a new Ziploc bag and pour in 1 cup of the Girard’s Champagne dressing.
  11. Close the bag and gently mix in the dressing with the pasta.
  12. Place the bag in the fridge next to the bag of vegetables and leave it overnight.
  13. The next day, empty the two Ziploc bags into a bowl along with the crumbled feta cheese and stir it all together.
  14. Add as little or as much of the extra dressing to the salad to make it wet. I usually end up using the majority of the remaining dressing when I make this recipe.
  15. Add some toasted pine nuts if you’d like!
  16. Enjoy!
Recipe by Lake Life State of Mind at