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Mediterranean Orzo Pasta Salad

Course Salad
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people


  • 1 box Banza rice (Orzo) May substitute for any Orzo pasta
  • 2 cups Baby spinach
  • 4 oz Feta cheese
  • 3 oz Kalamata olives
  • 1/4 cup Pine nuts
  • 1 tbsp Olive oil

Dressing ingredients

  • 2 tbsp Olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tsp Dijon mustard


  • Boil a pot of lightly salted water to a boil. Add Banza rice/orzo pasta and cook on simmer for 4-5 minutes, or until al dente. Drain and rinse with cold water.
  • Meanwhile, blend 1 cup of spinach with 1 tbsp olive oil.
  • Coat orzo with spinach and olive oil mixture .
  • Chop kalamata olives into rings
  • Toast pine nuts on cast iron skillet for 1-2 minutes on medium heat.
  • In large bowl, mix the orzo, kalamata olive rings, feta, other 1 cup of spinach. Add toasted pine nuts.
  • Serve and enjoy warm or cold as as leftovers. Tastes great both ways!


  • Mix 2 TBS balsamic vinegar, 2 TBSP olive oil, and 1 tsp dijon mustard until well-blended.