Mediterranean Style Orzo Pasta Salad (Costco Copycat!)

Mediterranean Style Orzo Pasta Salad (Costco Copycat!)

This zesty Orzo Pasta Salad is even better than Costco’s, and it’s so easy to make yourself! Perfect for cookouts, potlucks, and meal prep.

Author: Donna Elick

Servings:

Prep Time20

Cook Time10

chill time1

Total Time1 30

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 2 cups uncooked orzo pasta 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 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, 2 cloves garlic, 2 teaspoons dried oregano, 2 teaspoons dried basil, 1 teaspoon kosher salt, and 1 teaspoon granulated sugar until well combined. Adjust seasoning to taste and set aside.
Combine the Salad: Add 8 ounces Calabrese salami, 8 ounces block feta, 1 cup Kalamata olives, 2 cups cherry tomatoes, and 2 cups packed baby 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.

Notes

Make-Ahead Tips: This salad is perfect for making ahead. Prepare the day before for even better flavor. Add a splash of extra dressing just before serving to refresh.

Storage: Store in an airtight container in the refrigerator for up to 4 days.
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