30-Minute Costco Copycat Orzo Salad

Here is my favorite Costco copycat orzo salad recipe, with tender pasta, calabrese salami, feta cheese, kalamata olives, cherry tomatoes, spinach, and a creamy lemon-oregano dressing.

This orzo salad is what I bring to every potluck and summer barbecue. It tastes just like the one from Costco’s deli section, but I can make it at home for half the price. Plus, I can add extra feta and salami, which is always a win in my book!

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What Kind of Orzo Should I Use?

Any standard orzo pasta will work great for this salad, whether you grab it from the pasta aisle or the bulk bins at your grocery store. If you’re looking to mix things up, whole wheat orzo adds a nuttier flavor and extra fiber, though it will give your salad a slightly darker color. You can also use gluten-free orzo made from rice or corn if you need to keep things gluten-free, just keep in mind it might have a slightly different texture. The key is to cook your orzo al dente according to the package directions and rinse it with cold water after draining to stop the cooking process and keep it from getting mushy in your salad.

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Options for Substitutions

This salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Orzo: This is the one ingredient I’d recommend keeping as is – orzo’s small, rice-like shape is what makes this salad work. Other pasta shapes will change the texture and won’t give you that authentic Costco experience.
• Calabrese salami: Any dry salami works great here. Try soppressata, genoa salami, or even pepperoni if that’s what you have. For a different twist, use diced prosciutto or ham.
• Kalamata olives: Green olives, Castelvetrano olives, or even sliced black olives from a can will do the job. Just keep in mind that kalamata olives have a distinct briny flavor that really makes this salad pop.
• Spinach: Arugula adds a nice peppery kick, or you can use chopped romaine for more crunch. Baby kale works too, though it’s a bit heartier.
• White wine vinegar: Red wine vinegar or apple cider vinegar both work well. You might want to add an extra squeeze of lemon juice to keep that bright, tangy flavor.
• Feta: While feta gives this salad its signature creamy, salty bite, you could use crumbled goat cheese or even diced mozzarella if needed. The dressing calls for feta too, so whatever you choose, make sure you have enough for both.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with orzo salad is not rinsing the cooked orzo with cold water, which stops the cooking process and prevents the pasta from turning into a gummy, clumped-up mess.

Undercooking the orzo is another common issue – since this salad is served cold, you want to cook the pasta until it’s fully tender (not al dente like you would for hot pasta dishes), as it firms up slightly when chilled.

Don’t add all the dressing at once before refrigerating, because the orzo will absorb most of it and your salad will taste dry when you serve it – save about a quarter of the dressing to toss in right before serving.

For the best flavor, make sure to dice your salami and feta into similar-sized pieces as the tomatoes and olives so every bite has a good mix of ingredients.

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What to Serve With Orzo Salad?

This orzo salad is pretty filling on its own since it’s packed with salami, feta, and veggies, but it pairs really well with grilled chicken or salmon if you want to add some extra protein. I love serving it alongside other Mediterranean dishes like hummus, pita bread, and some tzatziki for a full spread that’s perfect for summer gatherings. It also works great as a side dish at barbecues next to grilled kebabs or lamb chops. Since the salad is cold and refreshing, it’s a nice contrast to anything hot off the grill, and leftovers keep well in the fridge for easy lunches throughout the week.

Storage Instructions

Store: This orzo salad actually gets better after sitting in the fridge for a few hours, so it’s perfect for making ahead. Keep it in an airtight container in the refrigerator for up to 4 days. The flavors really meld together nicely overnight, making it an awesome option for meal prep or bringing to potlucks.

Refresh: After a day or two in the fridge, the orzo might soak up some of the dressing. Just give it a taste and add a splash of olive oil, lemon juice, or a bit of extra dressing to bring it back to life. A quick stir and you’re good to go!

Serve: This salad is best enjoyed cold or at room temperature, so there’s no need to reheat. Just pull it out of the fridge about 15-20 minutes before serving if you want to take the chill off, or enjoy it straight from the fridge on a hot day.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3150-3350
• Protein: 80-95 g
• Fat: 210-230 g
• Carbohydrates: 225-245 g

Ingredients

For the salad:

• 2.25 cups orzo (I always use Barilla for the best al dente texture)
• 8 oz calabrese salami (diced into 1/4-inch cubes)
• 8 oz feta (crumbled into large chunks)
• 1 cup kalamata olives
• 2.5 cups cherry tomatoes (halved lengthwise)
• 2.5 cups spinach

For the vinaigrette:

• 2/3 cup olive oil (I prefer Pompeian Robust for dressings)
• 1/4 cup water
• 1/4 cup white wine vinegar
• 3 tbsp lemon juice
• 1.5 oz feta (blended in for extra creaminess)
• 2 garlic cloves, minced
• 2.5 tsp oregano
• 2.5 tsp basil
• 1 tsp salt
• 1 tsp sugar
• 1/4 tsp smoked paprika

Step 1: Cook the Orzo and Prepare Mise en Place

• 2.25 cups orzo
• 8 oz calabrese salami
• 2.5 cups cherry tomatoes
• 8 oz feta
• 2 garlic cloves

Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente—usually around 9-11 minutes.

While the orzo cooks, dice the calabrese salami into 1/4-inch cubes, halve the cherry tomatoes lengthwise, crumble the 8 oz of feta into large chunks, and mince the garlic cloves.

Once the orzo is cooked, drain it thoroughly and rinse with cool water to stop the cooking process and remove excess starch.

Transfer the cooled orzo to a large mixing bowl.

Step 2: Build the Creamy Herb Dressing

• 2/3 cup olive oil
• 1/4 cup water
• 1/4 cup white wine vinegar
• 3 tbsp lemon juice
• 1.5 oz feta
• 2.5 tsp oregano
• 2.5 tsp basil
• 1 tsp salt
• 1 tsp sugar
• 1/4 tsp smoked paprika

In a small bowl, whisk together the olive oil, water, white wine vinegar, lemon juice, minced garlic, oregano, basil, salt, sugar, and smoked paprika.

Add the 1.5 oz of feta (a smaller amount meant for blending) to the dressing and whisk until the feta partially breaks down and creates a creamy emulsion.

This blended feta adds richness and helps bind the dressing together.

Taste and adjust seasoning as needed—I like to add a tiny pinch more salt since the dressing needs to stand up to the salty components in the salad.

Step 3: Assemble and Dress the Salad

• cooked orzo from Step 1
• salami cubes from Step 1
• crumbled feta from Step 1
• 1 cup kalamata olives
• tomato halves from Step 1
• 2.5 cups spinach
• three-quarters of dressing from Step 2

Add the diced salami, crumbled feta chunks from Step 1, kalamata olives, halved tomatoes from Step 1, and fresh spinach to the cooled orzo in the large bowl.

Pour about three-quarters of the creamy herb dressing from Step 2 over the salad and gently toss everything together until well combined, being careful not to break up the feta chunks too much.

Reserve the remaining quarter of the dressing to add just before serving—this prevents the salad from becoming overly saturated and watery during storage.

Step 4: Chill and Develop Flavors

• assembled salad from Step 3

Cover the salad and refrigerate for at least 1 hour, or up to 24 hours.

This resting period allows the orzo to fully absorb the flavors from the dressing and the ingredients to meld together beautifully.

The longer it sits, the more cohesive and flavorful the salad becomes.

Step 5: Finish and Serve

• chilled salad from Step 4
• reserved dressing from Step 2

Remove the salad from the refrigerator and give it a gentle stir.

Pour the reserved quarter of dressing from Step 2 over the salad and toss lightly to refresh and rebalance the flavors.

Serve cold directly from the bowl or transfer to a serving platter.

This salad is best enjoyed chilled and makes an excellent make-ahead dish for potlucks or meal prep.

30-Minute Costco Copycat Orzo Salad

Delicious 30-Minute Costco Copycat Orzo Salad recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 servings

Calories 3250 kcal

Ingredients

  

For the salad::

• 2.25 cups orzo (I always use Barilla for the best al dente texture)
• 8 oz calabrese salami (diced into 1/4-inch cubes)
• 8 oz feta (crumbled into large chunks)
• 1 cup kalamata olives
• 2.5 cups cherry tomatoes (halved lengthwise)
• 2.5 cups spinach

For the vinaigrette::

• 2/3 cup olive oil (I prefer Pompeian Robust for dressings)
• 1/4 cup water
• 1/4 cup white wine vinegar
• 3 tbsp lemon juice
• 1.5 oz feta (blended in for extra creaminess)
• 2 garlic cloves, minced
• 2.5 tsp oregano
• 2.5 tsp basil
• 1 tsp salt
• 1 tsp sugar
• 1/4 tsp smoked paprika

Instructions

 

• Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente—usually around 9-11 minutes. While the orzo cooks, dice the calabrese salami into 1/4-inch cubes, halve the cherry tomatoes lengthwise, crumble the 8 oz of feta into large chunks, and mince the garlic cloves. Once the orzo is cooked, drain it thoroughly and rinse with cool water to stop the cooking process and remove excess starch. Transfer the cooled orzo to a large mixing bowl.
• In a small bowl, whisk together the olive oil, water, white wine vinegar, lemon juice, minced garlic, oregano, basil, salt, sugar, and smoked paprika. Add the 1.5 oz of feta (a smaller amount meant for blending) to the dressing and whisk until the feta partially breaks down and creates a creamy emulsion. This blended feta adds richness and helps bind the dressing together. Taste and adjust seasoning as needed—I like to add a tiny pinch more salt since the dressing needs to stand up to the salty components in the salad.
• Add the diced salami, crumbled feta chunks from Step 1, kalamata olives, halved tomatoes from Step 1, and fresh spinach to the cooled orzo in the large bowl. Pour about three-quarters of the creamy herb dressing from Step 2 over the salad and gently toss everything together until well combined, being careful not to break up the feta chunks too much. Reserve the remaining quarter of the dressing to add just before serving—this prevents the salad from becoming overly saturated and watery during storage.
• Cover the salad and refrigerate for at least 1 hour, or up to 24 hours. This resting period allows the orzo to fully absorb the flavors from the dressing and the ingredients to meld together beautifully. The longer it sits, the more cohesive and flavorful the salad becomes.
• Remove the salad from the refrigerator and give it a gentle stir. Pour the reserved quarter of dressing from Step 2 over the salad and toss lightly to refresh and rebalance the flavors. Serve cold directly from the bowl or transfer to a serving platter. This salad is best enjoyed chilled and makes an excellent make-ahead dish for potlucks or meal prep.