Greek Orzo Salad (Karina Salad)

Greek Orzo Salad (Karina Salad)
Prep Time BG 20

Prep Time


Cook Time BG 10

Cook Time


Total Time BG 30

Total Time


Serving BG 8



Recipe written and created by Diahann Smith of @diahanncooks


  • 1 lb Orzo pasta cooked al dente and salted
  • 1 pack cherry or grape tomatoes, halved
  • 1/4 - 1/2 cup black olives slices or Greek olives
  • 1/2 red purple onion diced
  • 1 lb feta crumbles or cubes
  • 1/2 cup fresh chopped parsley
  • 1 tbsp oregano
  • 2 tbsp lemon juice
  • 4 cloves or garlic
  • 3/4 - 1 cup prepared Greek salad dressing
  • 4 cups baby Spinach leaves 
  • Salt, Pepper and Garlic salt to taste


  1. Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain rinse with cold water and allow it to cool. Set aside.
  2. Purée spinach, oregano, lemon juice, garlic with 1/2 cup Greek salad dressing, mix with cooled orzo.
  3. In large bowl combine pasta, tomato, cucumber, onion, feta, olives, parsley, and toss. Add remaining salad dressing 1/4 cup. If it looks dry add a little more dressing. Taste again and adjust your seasonings with salt, pepper and or garlic salt.
  4. Add the crumbled feta, toss again and chill for 1 hour in refrigerator.
  5. Just before serving, decorate with additional feta, olives and tomatoes.

Other toppings: Cubed cucumber, marinated artichokes, roasted red peppers, green peppers, lemon zest, nuts etc...

Notes: You can adjust the amount of any and all ingredients to your liking or use what you like or have at home. I prefer serving the salad at room temperature. Save in the fridge for up to three days.

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1003 Orienta Avenue
Altamonte Springs, Florida, 32701
Phone: (407) 647-8899