Mediterranean Orzo Salad


  • 450 grams orzo pasta, cooked and drained

  • 128 grams Roasted Tomatoes, drained and chopped(marinade reserved)

  • 2 Tbsp red wine vinegar

  • 2 Tbsp lemon juice

  • 128 grams Pitted Greek Olive Mix and chopped

  • 128 grams feta crumbles

  • 128 grams cucumber, seeded and chopped

  • 1 scallion, rinsed and chopped

  • 128 grams spinach, rinsed and chopped

  • 2 Tbsp fresh oregano, chopped

  • 64 grams cup fresh parsley, chopped

  • Salt and freshly ground pepper


  • Place cooked orzo in a large bowl.

  • Add tomatoes to bowl along with 150ml of marinade and remaining ingredients. Stir well adding more marinade as needed.

  • Season to taste and refrigerate at least 30 minutes to allow orzo time to abzorb the flavors.

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