Skip to content
Celebrate with free shipping on all orders! Use code JULY4TH at checkout
Celebrate with free shipping on all orders! Use code JULY4TH at checkout

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.

Ingredients

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

Directions

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.