Mediterranean Orzo Salad with Feta Vinaigrette

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 295.3
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 762.2 mg
  • Total Carbs: 51.9 g
  • Dietary Fiber: 4.3 g
  • Protein: 13.7 g

View full nutritional breakdown of Mediterranean Orzo Salad with Feta Vinaigrette calories by ingredient


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Number of Servings: 4


    1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
    2 cups bagged prewashed baby spinach, chopped
    1/2 cup chopped drained oil-packed sun-dried tomato halves
    3 tablespoons chopped red onion
    3 tablespoons chopped pitted kalamata olives
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon salt
    1 (6-ounce) jar marinated artichoke hearts, undrained
    3/4 cup (3 ounces) feta cheese, crumbled and divided


Makes 4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese)

Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.

Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user LUNJEN.

Member Ratings For This Recipe

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    Very Good
    Just made this recipe tonight. I didn't add the onions, salt, or pepper. I'm glad I tasted the mix before I added the salt--it was extremely salty (but good) on it's own. The recipe overall was great and it would be good hot or cold. Mine was luke-warm and it was terrific as is. Great recipe! - 11/16/10