GAEA Orzo Salad with lemon

This nutritious yet scrumptious salad will energize 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
  • 3⁄4 cup GAEA’s Organic Olive Oil
  • Freshly pressed juice of 1 lemon
  • 1 1⁄2 tsp Greek seasoning mix
  • 1 tsp salt
  • 1 tsp black pepper
Orzo Salad
  • 16 oz orzo (450g)
  • 3 cups baby spinach leaves (100g)
  • 1 glass GAEA’s pitted Kalamata Olives, drained
  • 1 chopped red bell pepper
  • 1 medium cucumber, diced and seeded
  • 3⁄4 cup red onion, diced (100g)
  • 7 oz feta cheese (200g)


      • 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 lastup 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.