Fresh Trader Joe’s Mediterranean Orzo Salad

If you ask me, orzo salads are one of the best make-ahead lunches.

This Mediterranean-inspired dish brings together tender orzo pasta with fresh homemade pesto and tangy kalamata olives. Sun-dried tomatoes and crumbly feta add a salty punch, while scallions and spinach keep things fresh.

The pesto is made from scratch with toasted walnuts, fresh basil, and a good squeeze of lemon. Everything gets tossed together with olive oil and simple seasonings that let the ingredients shine.

It’s a filling meal that tastes even better the next day, perfect for lunch prep or bringing to a potluck.

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What Kind of Orzo Should I Use?

Any standard orzo pasta from your grocery store will work perfectly for this Mediterranean salad. You can use regular white orzo, whole wheat orzo if you want a nuttier flavor and more fiber, or even try a chickpea or lentil-based orzo if you’re looking for a gluten-free option. The key is to cook your orzo al dente according to the package directions, then rinse it under cold water to stop the cooking process and prevent it from getting mushy in the salad. If you can’t find orzo, small pasta shapes like ditalini or even Israeli couscous can work as substitutes in a pinch.

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Options for Substitutions

This salad is super adaptable, so feel free to swap things around based on what you have:

• Orzo: You can use other small pasta shapes like ditalini, acini di pepe, or even couscous. Cook according to package directions and rinse with cold water before mixing with the other ingredients.
• Kalamata olives: Any type of olives work here – try green olives, Castelvetrano, or even black olives if that’s what you prefer.
• Feta cheese: If you’re not a feta fan, crumbled goat cheese or diced mozzarella make good alternatives. For a dairy-free version, just leave it out or use a plant-based feta.
• Sun-dried tomatoes: Fresh cherry tomatoes (halved) or roasted red peppers can stand in if you don’t have sun-dried tomatoes around.
• Walnuts: Pine nuts are traditional in pesto, but you can also use almonds, cashews, or pecans. Toast them lightly for better flavor.
• Spinach: Arugula or mixed greens work just as well. Add them right before serving so they stay fresh and crisp.
• Basil: While basil is pretty essential for that classic pesto taste, you can mix in some parsley or cilantro if you’re running low on basil.

Watch Out for These Mistakes While Cooking

The biggest mistake with orzo salad is not rinsing the pasta with cold water after draining, which stops the cooking process and prevents it from turning into a sticky, clumpy mess – make sure to rinse thoroughly until the water runs clear.

Another common error is adding the spinach while the orzo is still warm, causing it to wilt completely instead of staying fresh and crisp, so wait until your pasta has cooled to room temperature before mixing it in.

Don’t forget to salt your pasta water generously (it should taste like the ocean), as this is your only chance to season the orzo itself, and undersalted pasta will make the whole salad taste flat.

For the best flavor, let the salad sit in the fridge for at least an hour before serving so the orzo can soak up all that pesto and the flavors can blend together, and always taste and adjust the lemon juice and salt right before serving since cold dishes need more seasoning than warm ones.

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What to Serve With Mediterranean Orzo Salad?

This orzo salad is packed with so many flavors that it works great as a main dish on its own, but I love pairing it with grilled chicken, shrimp, or salmon to make it more filling. If you’re serving it at a cookout or potluck, it goes really well alongside grilled vegetables like zucchini and bell peppers, or you can serve it with some warm pita bread and hummus for a full Mediterranean spread. The salad is also perfect as a side dish for grilled lamb chops or kebabs, and since it’s served cold or at room temperature, it’s ideal for picnics and outdoor gatherings. For a lighter meal, just add some chickpeas or white beans right into the salad for extra protein.

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 potlucks.

Refresh: After a day or two in the fridge, the orzo might soak up some of the dressing and look a bit dry. Just drizzle in a little extra olive oil and a squeeze of fresh lemon juice, then give it a good stir to bring it back to life.

Serve: This salad is meant to be enjoyed cold or at room temperature, so just pull it out of the fridge about 20 minutes before serving if you want to take the chill off. Give it a quick toss before serving to redistribute all those tasty ingredients.

Estimated Nutrition

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

• Calories: 4100-4600
• Protein: 70-90 g
• Fat: 320-360 g
• Carbohydrates: 270-300 g

Ingredients

For the pesto:

• 2.5 cups basil (packed tightly for a more vibrant green color)
• 2 garlic cloves
• 3 tbsp walnuts (toasted for 5 minutes to release natural oils)
• 3/4 cup parmesan
• 1 lemon
• 1/2 tsp salt
• 1/2 cup olive oil (I use Filipo Berio Extra Virgin for a smooth finish)

For the salad:

• 1 lb orzo (I always use Delallo No. 65 for the best al dente texture)
• 1/2 cup pesto
• 1/2 cup olive oil
• 1/2 cup kalamata olives
• 1/2 cup sun-dried tomatoes (julienne-cut into thin 1/8-inch strips)
• 1/2 cup feta (I prefer President Feta Chunks crumbled by hand)
• 1 bunch scallions
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 bunch spinach

Step 1: Toast Walnuts and Prepare Mise en Place

• 3 tbsp walnuts
• 2 garlic cloves, minced
• 1 lemon
• 1 bunch scallions, sliced

Toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring occasionally, until fragrant and lightly golden—this releases their natural oils and deepens their flavor.

While the walnuts toast, finely mince the garlic cloves, zest the lemon, juice it, and slice the scallions into thin rounds.

Measure out all remaining ingredients so everything is ready to go when you need it.

Step 2: Make Fresh Basil Pesto

• 2.5 cups basil
• toasted walnuts from Step 1
• 2 garlic cloves, minced from Step 1
• 3/4 cup parmesan
• 1/2 tsp salt
• 1 lemon from Step 1
• 1/2 cup olive oil

Place the packed basil in a food processor and blend on high speed for about 30 seconds until finely chopped.

Add the toasted walnuts from Step 1, minced garlic, parmesan, salt, lemon zest, and lemon juice, then blend until well combined.

With the food processor running, slowly drizzle in the 1/2 cup olive oil in a thin stream while blending until you reach a smooth, creamy consistency.

Taste and adjust seasoning if needed—this fresh pesto will be the flavor foundation of the salad.

Step 3: Cook and Cool the Orzo Pasta

• 1 lb orzo
• 1/2 cup olive oil

Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente—I use Delallo No.

65 for the best texture.

Drain the pasta thoroughly in a colander, then rinse it with cold water to stop the cooking process and prevent clumping.

Transfer the cooled orzo to a large mixing bowl and drizzle with the 1/2 cup of olive oil, stirring gently to coat evenly and prevent sticking.

Step 4: Assemble the Salad

• fresh basil pesto from Step 2
• cooked orzo from Step 3
• 1/2 cup kalamata olives
• 1/2 cup sun-dried tomatoes, julienne-cut
• 1/2 cup feta, crumbled
• sliced scallions from Step 1
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 bunch spinach

Pour the fresh basil pesto from Step 2 over the cooled orzo from Step 3 and fold gently to combine, ensuring the pesto coats all the pasta evenly.

Add the kalamata olives, sun-dried tomatoes, crumbled feta, sliced scallions from Step 1, garlic powder, salt, and black pepper.

Toss everything together gently but thoroughly, being careful not to break up the delicate feta chunks too much.

I like to add the spinach last so it stays slightly wilted but still vibrant—fold it in gently just before serving, and the warm pasta will slightly soften it without cooking it down completely.

Fresh Trader Joe's Mediterranean Orzo Salad

Delicious Fresh Trader Joe's Mediterranean Orzo Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 7 servings

Calories 4350 kcal

Ingredients

  

For the pesto::

• 2.5 cups basil (packed tightly for a more vibrant green color)
• 2 garlic cloves
• 3 tbsp walnuts (toasted for 5 minutes to release natural oils)
• 3/4 cup parmesan
• 1 lemon
• 1/2 tsp salt
• 1/2 cup olive oil (I use Filipo Berio Extra Virgin for a smooth finish)

For the salad::

• 1 lb orzo (I always use Delallo No. 65 for the best al dente texture)
• 1/2 cup pesto
• 1/2 cup olive oil
• 1/2 cup kalamata olives
• 1/2 cup sun-dried tomatoes (julienne-cut into thin 1/8-inch strips)
• 1/2 cup feta (I prefer President Feta Chunks crumbled by hand)
• 1 bunch scallions
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 bunch spinach

Instructions

 

• Toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring occasionally, until fragrant and lightly golden—this releases their natural oils and deepens their flavor. While the walnuts toast, finely mince the garlic cloves, zest the lemon, juice it, and slice the scallions into thin rounds. Measure out all remaining ingredients so everything is ready to go when you need it.
• Place the packed basil in a food processor and blend on high speed for about 30 seconds until finely chopped. Add the toasted walnuts from Step 1, minced garlic, parmesan, salt, lemon zest, and lemon juice, then blend until well combined. With the food processor running, slowly drizzle in the 1/2 cup olive oil in a thin stream while blending until you reach a smooth, creamy consistency. Taste and adjust seasoning if needed—this fresh pesto will be the flavor foundation of the salad.
• Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente—I use Delallo No. 65 for the best texture. Drain the pasta thoroughly in a colander, then rinse it with cold water to stop the cooking process and prevent clumping. Transfer the cooled orzo to a large mixing bowl and drizzle with the 1/2 cup of olive oil, stirring gently to coat evenly and prevent sticking.
• Pour the fresh basil pesto from Step 2 over the cooled orzo from Step 3 and fold gently to combine, ensuring the pesto coats all the pasta evenly. Add the kalamata olives, sun-dried tomatoes, crumbled feta, sliced scallions from Step 1, garlic powder, salt, and black pepper. Toss everything together gently but thoroughly, being careful not to break up the delicate feta chunks too much. I like to add the spinach last so it stays slightly wilted but still vibrant—fold it in gently just before serving, and the warm pasta will slightly soften it without cooking it down completely.