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Greek Zucchini “Orzo” Salad

Prep Time30 mins
Total Time30 mins
Servings: 3 -4


  • For the salad:
  • 1.5 cups seeded and chopped roma tomatoes
  • 1/2 cup halved pitted kalamata olives
  • 1/3 cup crumbled feta cheese
  • 1 cup canned artichoke hearts drained and quartered
  • 1 cups baby spinach
  • 1/4 cup diced red onion
  • For the dressing:
  • 1.5 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried basil
  • pepper to taste
  • For the orzo:
  • 1.5-2 medium zucchinis Blade C/D


  • Place the zucchini noodles into a food processor and pulse until orzo-shaped (like a longer rice.) Be careful not to over-pulse, as zucchini is moist and will become mushy. Pat dry and set aside.
  • Combine all of the ingredients for the dressing into a bowl and whisk together. Taste and adjust to your preference.
  • Place all of the ingredients for the salad along with the zucchini in a large mixing bowl and pour over the dressing. Toss thoroughly to combine and serve or save in the refrigerator for up to 4 days for maximum freshness.