GAEA Orzo Salad with lemon

This nutritious yet scrumptious salad will energise you whilst the bright, citrusy taste of the lemons will elevate your senses! Our 100% Greek Extra Virgin Olive Oil and olives combined with feta will remind you of a tree-shaded garden under the Greek sun!


  • 20 mins

  • 8


Lemon Vinaigrette
Orzo Salad
  • 450g orzo (16 oz)
  • 100g baby spinach leaves (3 cups)
  • 1 glass GAEA Pitted Greek Kalamata Olives in brine, drained
  • 1 chopped red bell pepper
  • 1 medium cucumber, diced and seeded
  • 100g red onion, diced (3⁄4 cup)
  • 200g feta cheese (7 oz)


      • Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool.
      • Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble the feta cheese over the pasta and toss.
      • In a small bowl, whisk the olive oil, lemon juice, Greek seasoning, salt, and pepper until mixed.
      • Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Season to taste, drizzle with more olive oil if wished.
      • Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days but will last up to 1 week in the refrigerator.


        Use our simple method for any vinaigrette, 3 parts olive oil, 2 parts lemon or vinegar and 1 part mustard.