Make Ahead Greek Orzo Salad

Total Time
20mins
Prep 10 mins
Cook 10 mins

This came from my mom after I begged for the recipe. Can me made a day ahead, I think it gets better the longer it sits.

Ingredients Nutrition

Directions

  1. Prepare salad dressing.
  2. Roll the basil and mint into a cigar like roll and slice thin as you can.
  3. Dice the red onion.
  4. Cook the orzo until it is al dente, about 9 minutes and drain.
  5. While it is still hot stir in the salad dressing, then 1/2 of the crumbled feta.
  6. Next stir in the spinache, mint/basil, olives and red onions. You do not need to chop the spnache as the heat from the pasta will wilt it.
  7. Let it sit for a couple of hours, or even better over night.
  8. Before you serve it, stir in the remaining feta and re-adjust the salt and pepper. If it seems a little dry add some olive oil.
  9. Note: Go light on the salt as the feta is salty and you will be adding feta at 2 different times.
Most Helpful

4 5

This is hubby's new favourite pasta salad! I did make some changes: I felt there was too much dressing, so once I doubled the pasta and kept the amount of dressing the same and once I halved the dressing but kept the pasta amount the same. I also added about 200 g of grape tomatoes and a minced garlic to the dressing. Very nice for potlucks.