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Test Kitchen Approved

Mediterranean Orzo Pasta Salad

Recipe By Jim Brown, Savory Spice—Sellwood/Portland, OR owner

Recipe By Jim Brown, Savory Spice—Sellwood/Portland, OR owner

This versatile salad can be used as an appetizer or main dish and adapted with your chioce of vegetables.

Serving Suggestions

*Omit feta if making dish to sit out for a party. Add cooked chicken to make into a main dish. Marinade can also be used to prepare grilled or roasted poultry, fish and vegetables.

Recipe Notes

This recipe also works well with Cantanzaro Herbs in place of the Za’Atar Seasoning.


For marinade:

⅔ cups extra virgin olive oil

⅓ cups white wine vinegar

½ tsp. sugar

For salad:

16 oz. orzo pasta

¼ cups extra virgin olive oil

1 bunch green onions, diced

5 plum tomatoes, seeded and small-diced

2 cucumbers, peeled, seeded and small-diced

1 (14.5 oz.) can artichoke heart halves, quartered

½ cups chopped fresh parsley

½ cups crumbled feta cheese*

1 cups pine nuts

1 lemon, juiced and zest grated

Savory Spice ingredients in this recipe

  • Za'atar Seasoning

    Like curries, there are hundreds of variations of Za’atar. To handcraft our Za’atar, we mix sumac berries, toasted sesame, salt, cumin, thyme, oreg...

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  • Italian Black Truffle Sea Salt

    Our Black Truffle Sea Salt comes from one of the most esteemed delicacies in the culinary world, the Black Truffle. The Black Truffles are rather d...

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  • Supreme Shallot Salt

    We often grind shallots to a coarse size for many of our blends, but after grinding, we are still left with lots of shallot granules. So, it just m...

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  • Extra Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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For marinade: Mix all ingredients together in a sealed jar and shake well to combine. For salad: Cook orzo pasta according to package directions (about 8 to 9 min. for al dente). Drain and rinse with cold water. Place in large bowl to cool and stir in 1/4 cup olive oil to prevent sticking. While pasta cools, prepare vegetables. Once pasta is cool, stir in vegetables, parsley, feta, pine nuts, lemon juice and zest and marinade. Cover and chill in refrigerator for a minimum of 1 to 2 hours. Sprinkle with truffle salt just before serving.