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Refreshing Summer Orzo Salad


"This is a wonderfully light salad for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken, and you can vary the amount of feta depending on your taste."
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35 m servings 553 cals
Original recipe yields 8 servings


  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 1004 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
  2. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
  3. Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it's better the next day.

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Read all reviews 84
  1. 129 Ratings

Most helpful positive review

This salad has good flavor. I especially liked the touch of thyme. I used reduced sodium broth but with feta, capers and kalamata olives it was a bit salty. Next time I would omit the broth and ...

Most helpful critical review

Dont think I'll be making this again. Wasnt bad, but also didnt "WOW" me.

Most helpful
Most positive
Least positive

This salad has good flavor. I especially liked the touch of thyme. I used reduced sodium broth but with feta, capers and kalamata olives it was a bit salty. Next time I would omit the broth and ...

Yummy!!! This was delicious, and so easy to make. I was just cooking for me, so I halved it, it still made plenty. I skipped the capers and olives because I can't stand them, but next time I mak...

This is really tasty. I also skipped the chicken broth, used fresh herbs, and plain feta. I did add xtra lemon and olive oil, as mine turned out a little bit dry... Can't wait to try it tomorrow...

Oh, wow. This is SO GOOD! Excellent combination of flavors and textures. The only changes I made were to use veg broth and fresh herbs (I added the basil with the spinach rather than sauteing it...

This was delicious! A welcomed change from the regular ol' pasta salad. I used fresh basil and thyme and added them in with the spinach for fresher flavor. Another reviewer suggested dry roastin...

Loved this recipe! I had almost all the ingredients, but not the right AMOUNTS, but it still worked out delicous. My package of Feta was only 6 oz., and my pine nut pkg. was only 2.5 oz. AND I w...

Scrumptious! Loved this as well as my family. Delicious flavors, loved the fresh spinach, capers and the basil feta. This was a delicious and yes Refreshing salad. Thanks Prell2K4! A winner reci...

Yummy, I loved this salad. it was a hit at yesterday's foruth of July celebartion. very easy to make. the only change i made was i had to use regular feta as my local store did not have the flav...

I needed to use up a lot of fresh cilantro, and this recipe was a great template! Omitted the Italian-style spices in this recipe, and used cilantro, EVOO and lemon juice in place. Great summe...