Mediterranean Lemon Orzo Salad with Mezzetta

Mediterranean Lemon Orzo Salad with Mezzetta

This post is sponsored by Mezzetta. All opinions are my own.

Hey friends! I am always up for a delicious pasta dish, how about you? 

Today I am cooking up my go-to pasta salad, Mediterranean Lemon Orzo Salad.

This light & fresh salad is packed with flavor and is full of fresh ingredients.

Orzo pasta, crunchy veggies, fresh lemon and feta cheese combine for a tasty dish that is perfect for lunch or as a side for a party. I take the orzo pasta salad up a notch with the addition of briny & delicious @mezzetta olives. So much goodness! You have got to try them!  #Mezzetta #MezzettaMakesitBetta

Mezzetta offers an assortment of products from Olives, to sauces, pickled veggies to peppers. I love the quality of the ingredients and how they bring that elevated feel when added to a dish.  

Today I used Mezzetta Colossal Castelvetrano Style Pitted Olives, Pitted Greek Kalamata Olives and mild Roasted Red Bell Peppers. I may or may not have snacked on an olive (or two) while I made the salad. 

It’s time to create the Orzo salad so let’s gather the ingredients and put it together! 

Mediterranean Lemon Orzo Salad:

  • 16 ounces orzo
  • 3 cups baby spinach leaves, gently torn into 1 inch pieces
  • 2-3 pieces of Mezzetta Roasted Red Bell Peppers
  • 1 medium cucumber, diced
  • 3/4 cup red onion, diced
  • 4 ounces Castelvetrano green olives, drained and halved
  • 4 ounces Kalamata pitted olives, drained and halved
  • 7 ounces feta cheese
  • 1/2 cup canola oil
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 2 tsp dried oregano
  • 1 tsp kosher salt
  • 1 tsp black pepper


Cook Orzo following directions on the box. 

Once cooked, drain & rinse. Set aside to let cool. 

In a large bowl, combine cool orzo pasta, vegetables, spinach, olives and half of the feta cheese.

In a small bowl, whisk together canola oil, olive oil, lemon juice, oregano, salt & pepper.

Pour the dressing over the pasta mixture. Gently fold until pasta & veggies are coated. Give a taste for seasoning addition. Refrigerate for at least 1 hour, top with remaining feta for serving & enjoy! 

Store leftovers in an airtight container in the refrigerator. 

Let me know in the comments below if you give it a try!

Warmly- Samantha 

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