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    Home » Recipes » Sides & Appetizers

    Published: Apr 5, 2021 · Modified: Dec 27, 2022 by Petranka · This post may contain affiliate links.

    Risoni Salad with Spinach and Feta (Orzo Pasta Salad)

    Jump to Recipe Jump to Video Print Recipe

     This Mediterranean Risoni Salad is easy to make and comes together in less than 20 minutes. It's so versatile, and is the perfect side to any family dinner!

    During the winter, my orzo mac and cheese becomes a religion. But when the summer rolls around, this Mediterranean risoni salad takes the spot. It's packed with crunchy vegetables, chewy risoni (a.k.a orzo), and salty feta cheese, all coated in a tangy lemon vinaigrette.

    It can easily be made vegan and dairy-free by switching the greek feta cheese with a vegan one. It's pretty versatile and you can modify it by what's in season, or what you have in your fridge.

    Jump to:
    • What is Risoni?
    • Ingredients You'll Need
    • How to Make Risoni Salad
    • Chef's Tips
    • Optional Add-ins
    • Serving
    • Storage
    • Similar Recipes
    • 📖 Recipe

    What is Risoni?

    Risoni, also known as orzo, is a form of short-cut pasta, shaped like a large grain of rice. Basically, it's just tiny pasta with a creamy and smooth texture.

    It's traditionally made from white flour. But it can also be made of whole-grain flour, which makes it higher in fiber.

    A blue bowl filled with orzo salad. A bronze spoon has been placed on the right side of the bowl.

    Ingredients You'll Need

    • Risoni. Also known as orzo. Use whole-wheat for more fiber!
    • Spinach. You can use any green leaf vegetable such as rocket, lettuce, or swiss chard.
    • Cucumber. For freshness and crunch.
    • Red onion. When thinly sliced, it brings deep flavor and tastes so good in a salad.
    • Olives. We like kalamata olives, but green olives work fine too.
    • Sun-dried tomatoes. Swap them with cherry tomatoes for more freshness.
    • Feta cheese. Use vegan feta cheese for a dairy-free option.
    • Fresh herbs. Such as basil, parsley, dill, etc. (optional)
    • Olive oil. Extra virgin olive oil is an essential part of this recipe, as it is the base of the dressing.
    • Balsamic vinegar and lemon juice bring tanginess to the vinaigrette.
    • Sweetener of choice. We like honey, but maple or agave syrup will also do the job.
    • Mustard. We love grainy mustard, but for a spicier alternative, use Dijon mustard.
    • Spices. Salt and black pepper to taste and dried oregano for an authentic Mediterranean flavor.
    Ingredients for an orzo salad gathered together and placed on a marble kitchen countertop. Each ingredient has been placed in a small bowl.

    How to Make Risoni Salad

    1. Cook risoni according to the packaging instructions. Then, drain and rinse with cold water to cool. Drizzle with olive oil to prevent it from sticking and set aside.

    2. Prepare the salad by chopping adding all of the ingredients and adding them to a large bowl.

    Overhead shot of two hands holding a large blue bowl, placed on a marble kitchen countertop . The bowl is filled with orzo, spinach, cucumbers, feta cheese, olives, sun-dried tomatoes, and red onion.

    3. Next, make the dressing by mixing olive oil, mustard, honey, lemon juice, balsamic vinegar, and spices, until smooth.

    4. Pour the dressing and give everything a good stir. Taste the salad and add any additional seasoning if needed- more salt for saltiness, lemon juice for tanginess, or black pepper to taste. Serve!

    A white container filled with balsamic vinaigrette pouring over a blue bowl with orzo salad.

    Chef's Tips

    • Prepare the risoni and chop the veggies in advance to make this recipe even faster. You can refrigerate the risoni in a covered container for up to 4 days.
    • Use vegan feta cheese, if you need to make this risoni salad dairy-free.
    • Add any additional vegetables that you like and leave out whatever you don't like. Don't like raw red onions? No problem. Make this recipe fun and satisfying by adding whatever you like.
    • Use risoni made from whole-wheat flour to add more fiber to this recipe.

    Optional Add-ins

    • Pan-fried chickpeas. If you want to add more protein to this risoni salad, add 1 cup of fried (or regular) chickpeas.
    • Cherry tomatoes. About ½ cup of cherry tomatoes will work excellently.
    • Quinoa. Sometimes I like to add 2-3 tablespoons of cooked quinoa for a bit more protein and whole grains. It keeps me fuller for longer as well!
    • Peppers. Use either yellow or red bell peppers for crunch and color.
    A blue bowl filled with Mediterranean salad with orzo. A quarter of a lemon has been placed on the left side of the bowl.

    Serving

    This Mediterranean risoni salad pairs well with our homemade smoky tofu, Mediterranean tomato soup with feta, and even smashed potatoes.

    Storage

    To keep it fresh for longer, keep the salad ingredients and the dressing in separate containers until the last moment. This way everything will last for 2-3 days in the fridge.

    Similar Recipes

    • Sweet Potato Beet Salad with Feta (Vegan Option)
    • Easy Salad Kabobs
    • Creamy Potato Salad Recipe without Eggs
    • The BEST Vegan Chicken Salad Recipe

    📖 Recipe

    Overhead shot of a blue bowl filled with orzo salad. A bronze spoon has been placed on the right side of the bowl. A quarter of lemon has been placed on the left side.

    Mediterranean Risoni Salad with Spinach and Feta

    This Mediterranean Risoni Salad is easy to make and comes together in less than 20 minutes. It's so versatile and is the perfect side to any family dinner!
    5 from 4 votes
    Print Pin Rate
    Course: Salad, Side Dish
    Cuisine: Mediterranean
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 6
    Author: Petranka
    Prevent your screen from going dark

    Equipment

    • Pot
    • Stovetop
    • Mixing bowl

    Ingredients

    For the salad

    • 2 cups risoni, cooked ( ~1 cup uncooked)
    • ½ cucumber chopped
    • 1 small head red onion thinly sliced
    • ⅓ cup kalamata olives chopped
    • ⅓ cup sun-dried tomatoes chopped
    • ¼ cup crumbled feta cheese (use vegan feta if needed)
    • ⅓ cup fresh herb of choice such as basil, parsley, dill, etc. (optional)

    For the dressing

    • ¼ cup olive oil extra virgin
    • 2 tablespoon balsamic vinegar
    • 2 tablespoon lemon juice
    • 1 teaspoon maple syrup or honey
    • 1 teaspoon grainy mustard
    • 1 teaspoon dried oregano
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

    Instructions

    • If you haven't already, cook risoni in boiling water according to the packaging. Drain and rinse with cold water to cool.
    • To prepare the salad, add all of the ingredients together in a large bowl.
    • To a small bowl or jar, mix all of the ingredients for the dressing until well combined.
    • Pour the dressing over the salad and give it a good stir until everything is coated.
    • If needed, taste and adjust the flavor. Add more salt for saltiness, lemon juice for tanginess, or add more of any ingredient that you like, such as cheese, olives, etc.
    • Enjoy immediately. Save in a covered container in a refrigerator for up to 2 days.

    Video

    Notes

    Prepare the orzo, dressing, and chop the veggies in advance to make this recipe even faster.
     
    *Nutrition information is a rough estimate calculated without optional ingredients.

    Nutrition

    Calories: 245kcal

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    More Sides & Appetizers

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    • Creamy Oyster Mushroom Soup with Thyme
    • Super Crispy Fried Silken Tofu (Vegan)
    • Vegan White Sauce Pizza with Spinach and Artichoke

    Reader Interactions

    Comments

    1. Boris Sokachev says

      July 21, 2021 at 4:25 pm

      5 stars
      So. This is no ordinary salad. I've honestly never had something quite like this. It's like, if you take the best parts of pasta, a salad and a small greek island - toss them around in a bowl and you get this deliciousness.
      If you're sick of boring salads, then this one is gonna be a game changer for you.

      Reply
      • Petranka says

        October 01, 2021 at 12:24 pm

        Haha, this is the funniest review ever!

        Reply
      • Petranka says

        October 26, 2021 at 7:33 am

        I can agree, this salad is definitely on another level. So happy you liked it!

        Reply
    2. Terry says

      July 23, 2021 at 9:11 am

      5 stars
      This salad is the perfect lunch! You have all the freshness from the veggies but it is also filling because of the orzo and cheese. It is definitely a good choice if you don't want to spend lots of time in the kitchen!

      Reply
      • Petranka says

        October 01, 2021 at 12:23 pm

        So happy you enjoyed it!

        Reply
      • Petranka says

        October 26, 2021 at 7:35 am

        We can agree! Thank you for sharing with us!

        Reply
    3. Martin says

      July 23, 2021 at 1:19 pm

      5 stars
      Omg so good! Keep going❤️

      Reply
      • Petranka says

        October 26, 2021 at 7:37 am

        Thanks, Martin!

        Reply
    4. Silviya Alexandrova says

      November 11, 2021 at 9:01 am

      One bow is simply not enough!

      Reply

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