Orzo Pasta Salad with Feta, Peas, Spinach and Arugula

This Orzo Pasta Salad with Feta, Peas, Spinach, and Arugula is the kind of dish you’ll find yourself making on repeat all spring and summer. It’s super simple – just orzo, greens, peas, feta, and the easiest vinaigrette that brings it all together. Bright, fresh, and endlessly versatile, it’s perfect for a picnic, a cookout, or lunch al fresco!

For the dressing:

• 1/2 cup good olive oil

• 2 tbsp vinegar (red wine, white wine, balsamic, or lemon juice)

• 1 tsp Dijon mustard (optional but helps emulsify)

• 1 tsp honey or maple syrup (optional for balance)

• 1–2 cloves garlic, grated (to taste)

• Salt & pepper to taste

• Optional: Italian seasoning, dried oregano, parsley, thyme, or basil

  
  

For the pasta salad:

• 1 lb orzo, cooked and slightly cooled

• 2 handfuls spinach, chopped

• 1 handful arugula, chopped

• 1.5 cups frozen peas (to taste)

• 6 - 8 oz feta cheese (to taste)

Instructions:

1. In a mason jar or any jar with a lid, combine all ingredients for the dressing and shake well. Place in the fridge while you prep the salad.

2. Boil the orzo according to package instructions. Drain, drizzle with olive oil to prevent sticking, and let cool slightly – you want it warm, not hot.

3. In a large mixing bowl, add the chopped spinach and arugula first, then pour the warm orzo on top so it wilts the greens slightly. Add in the peas and feta.

4. Pour the dressing over the salad and toss to combine. Taste and adjust seasoning if needed. Serve warm, room temp, or chilled!

Serves: 6–8 as a side, or 4 as a main

Prep time: 15 minutes

Cook time: 10 minutes (for the orzo)