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overhead view of greek orzo pasta salad with tomatoes, cucumbers, red onion, orzo and spinach
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Greek Orzo Pasta Salad

This Greek Orzo Pasta Salad is loaded with amazing vegetables and topped with a creamy balsamic dressing.  It is simple to make but so delicious!  It makes a nice big batch, so it is perfect to bring to a picnic or BBQ!
Prep Time20 mins
Total Time20 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: pasta salad, salad, side salad, vegan, vegetarian
Servings: 6 people
Calories: 192kcal
Author: Lisa Longley


For Salad

  • 5 ounces Earthbound Farm Organic Spinach
  • 2 plum tomatoes diced
  • 1 seedless cucumber diced
  • 1/4 red onion diced
  • 1/2 cup kalamata olives diced
  • 1 cup orzo cooked according to package instructions

For Creamy Balsamic Dressing

  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons Silk Almondmilk Yogurt Alternative
  • 2 cloves garlic minced
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  • Bring a pot of water to boiling.  Cook the orzo according to package instructions.  Rinse with cold water after draining to stop it from cooking and cool it.
  • While the orzo is cooking, dice the vegetables.  You can leave them bigger as pictured, or dice them smaller to make them a little easier to eat with the orzo.
  • Whisk together the ingredients in the dressing.
  • In a large bowl toss together the spinach, orzo, vegetables, and olives.  Toss with the salad dressing.
  • Store in the refrigerator up to 24 hours or enjoy immediately!



Calories: 192kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 482mg | Potassium: 207mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2500IU | Vitamin C: 23.9mg | Calcium: 60mg | Iron: 1.3mg