This Greek Orzo Salad is a veggie packed pasta salad recipe with spinach, olives, tomatoes, feta cheese, cucumbers, artichokes, and more in a vinaigrette. A perfect cold salad side for BBQ and grilling Mediterranean food. #pastasalad #orzo #greekfood
Cook the pasta as per package directions until al dente. Drain and place in a large bowl.
While the pasta is cooking, dice the mix ins and make the dressing. Cut the tomatoes, cucumber, onion, olives, and artichoke hearts. Cut the spinach roughly so they are not too large
To make the dressing, in a small bowl combine the oil, vinegar, mustard, oregano, garlic powder, and a pinch of salt. Whisk to combine.
In the large pasta bowl, combine the pasta, vegetables, cheese, and dressing. Toss to coat.
Chill pasta until ready to serve.
Notes
If you are not a vinegar fan, you can cut it back to around 1/4 cup.If making in advance, do not mix in the dressing until ready to serve so that it does not get soaked up and dry out the pasta.This would also be great with some chicken or shrimp!Make into more of a salad by heavily increasing the spinach.Use more or less of any ingredient as desired based on what you love.When I have time, I like to chill the pasta after cooking, before mixing with the rest of the ingredients, so it is extra chilled and does not absorb too much of the dressing.