Mediterranean Style Orzo Pasta Salad (Costco Copycat!)
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Imagine bold flavors and fresh ingredients tied together with an herby vinaigrette… that’s exactly what this Orzo Pasta Salad delivers! And it’s even better the next day, so prepare it when you have time and enjoy at your leisure.

No one can resist the salty feta, briny olive, and savory salami combo, which is why it always disappears first at potlucks. Why make a trip for the orzo pasta salad at Costco when you can make this easy copycat recipe instead!!

Table of Contents
Orzo Pasta Salad
This salad hits all the right notes! Salty, tangy, herby, a little meaty, and totally fresh. It’s like a Mediterranean vacation… in pasta form.
The first time I made it for a backyard cookout, people hovered around the bowl like it was the main dish.
And now? It’s on my regular meal prep rotation. That vinaigrette is bright, zippy, herby magic! It clings to every bite of pasta and somehow makes day-two leftovers even better.
Seriously: Costco may have made this Mediterranean orzo pasta salad famous, but your homemade version? Total upgrade. Prepare to be asked for the recipe a lot.

INGREDIENT NOTES
- Orzo Pasta: A tiny pasta shape that looks a lot like rice! It holds dressing super well and keeps the salad light and refreshing.
- Calabrese Salami: This is a spicy, Italian-style salami made with chili peppers. Swap with Genoa or hard salami for less heat.
- Feta Cheese: Always buy a block and crumble it yourself! The texture and flavor are so much better that way.
If it’s too tangy for your taste, substitute goat cheese or freshly grated Parmesan. - Kalamata Olives: Deliciously rich and briny… just right for a Mediterranean pasta salad.
Avoid the jarred kind if possible and grab these from the salad bar or deli section. You’ll need to pit them yourself. - Cherry Tomatoes: For juicy little pops of tart sweetness. Grape tomatoes will work in a pinch, or try heirloom for more variety.
- Baby Spinach: Pick through and discard any wilted or funky-looking leaves. I also like to stack the spinach and chop off any long stems.
- Vinaigrette: It’s so easy to make this yourself with some olive oil, white wine vinegar, and lemon juice. Minced garlic makes it punchy, while extra crumbled Feta helps to emulsify the mixture.
Season with salt and some dried herbs, plus a pinch of sugar to balance it all out. If you want, feel free to replace the dried herbs with fresh parsley, basil, or dill.

VARIATIONS
Grain Swap: Use pearl couscous, ditalini, or even quinoa instead of orzo.
Vegetarian Version: Leave out the salami and add chickpeas or double the spinach.
Italian Flair: Add pepperoncini and swap in an Italian vinaigrette.
Herb Lover’s Edition: Stir in fresh dill, parsley, or mint for brightness.
Greek Inspired: Add red onion and cucumber, then replace the lemon juice with red wine vinegar.

MEDITERRANEAN ORZO PASTA SALAD FAQ
Yes… and for several reasons. Rinsing cools the pasta down quickly and stops it from continuing to cook, which keeps it from becoming mushy later. It also prevents the spinach from wilting.
I actually recommend it! More time in the fridge allows the flavors to mix and mingle. Trust me, orzo pasta salad tastes even better after a few hours or even the next day.
You can never go wrong with extra veggies! Diced cucumbers are crunchy and refreshing, while roasted red peppers make the flavor extra bold.
And speaking of crunch, why not add some toasted pine nuts? Toss the nuts in a dry skillet over medium heat for a minute or two, stirring often so they don’t burn. Once they’re golden and fragrant, let them cool.
For a full meal, toss some diced grilled chicken or shrimp right into the mix. I’ve even added leftover rotisserie chicken to orzo pasta salad with feta for a quick weeknight meal!
I’ve made dozens of pasta salads, but this combo always delivers. The trick is in the balance: hearty enough to feel satisfying, but still light and refreshing.
Using pasta that’s rinsed and cooled keeps the greens from wilting, and making your own vinaigrette allows you to control the flavor and salt.
I always recommend using block feta and chopping the salami small so you get a little of everything in each bite!
DONNA’S PRO TIPS
- Chop the spinach finely so it blends evenly throughout the salad.
- Don’t overdress the pasta up front. Start with ¾ of the vinaigrette and save the rest to refresh before serving.
- Cool the pasta completely before adding the other ingredients to prevent wilting.
- Use a high-quality olive oil for the vinaigrette. It really makes a difference in flavor!
- This makes a great meal prep lunch with grilled chicken or chickpeas added in.
- Store leftovers for up to 4 days in the refrigerator. Extra dressing will keep for up to 5 days in a jar.
TOOLS NEEDED
- Large pot
- Colander
- Cutting board and knife
- Large mixing bowl
- Small bowl or mason jar (for vinaigrette)
- Whisk or fork
- Measuring cups and spoons

Enjoy!
With love, from our simple kitchen to yours.
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Mediterranean Style Orzo Pasta Salad (Costco Copycat!)
Ingredients
Salad:
- 2 cups uncooked orzo pasta
- 8 ounces Calabrese salami, cut into small cubes
- 8 ounces block feta, crumbled (about 2 cups)
- 1 cup Kalamata olives, halved
- 2 cups cherry tomatoes, halved (about 10 ounces)
- 2 cups packed baby spinach, chopped (about 2 ounces)
Mediterranean Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup water
- 1/4 cup white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 ounce block feta, crumbled (about ¼ cup)
- 2 cloves garlic, finely minced (about 1 tablespoon)
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking. Transfer to a large mixing bowl.
- Make the Vinaigrette: In a small bowl or jar, whisk together olive oil, water, white wine vinegar, lemon juice, feta, garlic, oregano, basil, salt, and sugar until well combined. Adjust seasoning to taste and set aside.
- Combine the Salad: Add cubed salami, crumbled feta, olives, cherry tomatoes, and chopped spinach to the orzo. Pour about ¾ of the vinaigrette over the mixture.
- Toss and Chill: Toss the salad until evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, or up to 24 hours for even better flavor.
- Finish and Serve: Before serving, toss the salad again and add more vinaigrette if desired. Serve chilled.
Donna’s Notes
Leftover Dressing: Keep any leftover vinaigrette in a sealed jar in the fridge for up to 5 days. Shake or whisk before using. Customization Ideas: Add diced cucumbers for extra crunch.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Originally published August 2025
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