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Test Kitchen Approved

Mediterranean Orzo Pasta Salad

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


6 servings

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:

2/3 cup extra virgin olive oil

1/3 cup white wine vinegar

1/2 tsp. granulated sugar

For salad:

16 oz. orzo pasta

1/4 cup 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

1/2 cup chopped fresh parsley

1/2 cup crumbled feta cheese*

1 cup 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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  • Supreme Shallot Salt

    If you're a fan of garlic salt or onion salt, then you've gotta try Supreme Shallot Salt. Our idea to make a shallot seasoning salt was born out of...

    View full details
  • 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...

    View full details
  • Italian Black Truffle Sea Salt

    Our Italian Black Truffle Sea Salt combines all-natural sea salt with one of the most prized delicacies in the culinary world, black truffles. This...

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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.