I love this pasta salad because it’s easy to prepare, feeds a big group, and holds up beautifully in the fridge. The orzo makes it feel a bit fancy, while the mix of salty salami, creamy feta, and fresh spinach gives it a perfect balance of richness and brightness. The homemade vinaigrette takes just minutes to whisk together and soaks into the pasta for a deliciously bold bite every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the vinaigrette: 1/2 cup extra virgin olive oil 1/4 cup water 1/4 cup white wine vinegar 2 tablespoons fresh lemon juice 1 ounce block feta, crumbled (about ¼ cup) 2 cloves garlic, finely minced (about 1 tablespoon) 2 teaspoons dried oregano 2 teaspoons dried basil 1 teaspoon kosher salt 1 teaspoon granulated sugar
Directions
Cook the Pasta I bring a large pot of salted water to a boil, add the orzo, and cook according to the package directions until al dente. I drain and rinse it under cold water to stop the cooking, then transfer it to a large mixing bowl.
Make the Vinaigrette In a small bowl or jar, I whisk together olive oil, water, white wine vinegar, lemon juice, crumbled feta, garlic, oregano, basil, salt, and sugar until smooth and emulsified. I taste and adjust the seasoning if needed.
Combine the Salad To the bowl of cooled orzo, I add the cubed salami, crumbled feta, halved olives, cherry tomatoes, and chopped spinach. I pour about three-quarters of the vinaigrette over the salad.
Toss and Chill I toss everything together until it’s well coated. Then I cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. For even better flavor, I sometimes chill it overnight.
Finish and Serve Just before serving, I give the salad a final toss and add more vinaigrette if it needs it. Then I serve it chilled or at room temperature.
Servings and timing
This recipe makes 12 servings and takes about 1 hour and 30 minutes total, including chilling time. The prep time is around 20 minutes.
Variations
I swap the salami with chopped prosciutto, turkey, or grilled chicken for a different protein.
To make it vegetarian, I simply skip the meat and maybe add extra veggies like cucumber, red onion, or roasted red peppers.
I use gluten-free orzo when I want a gluten-free version.
Sometimes I add a spoonful of Dijon mustard to the vinaigrette for extra tang.
For more crunch, I toss in toasted pine nuts or sunflower seeds before serving.
Storage/Reheating
I store the pasta salad in an airtight container in the fridge for up to 3–4 days. It holds up really well and even gets more flavorful as it sits. I give it a good stir before serving and add a splash of olive oil or vinaigrette if it needs a refresh.
FAQs
Can I make this pasta salad ahead of time?
Yes, and I actually prefer to make it at least a few hours ahead. The flavors develop more as it sits in the fridge, and the texture holds up really well.
Can I use a different type of pasta?
Absolutely. While I love orzo for its small, rice-like shape, I’ve also made this with bow ties, rotini, or small shells.
What can I use instead of white wine vinegar?
I’ve used red wine vinegar or even apple cider vinegar in a pinch. The flavor changes slightly but still tastes great.
Is it okay to leave out the feta?
Sure! I sometimes replace it with goat cheese or skip it altogether if I’m serving someone who doesn’t like cheese. The salad is still flavorful.
Can I serve this warm?
While it’s meant to be served chilled, I’ve enjoyed it slightly warm (right after mixing everything together) and it’s still delicious. Just note that the spinach will wilt more in a warm version.
Conclusion
This Costco-inspired Pasta Salad is one of my favorite side dishes to bring to gatherings or make ahead for the week. It’s vibrant, flavorful, and endlessly customizable. Whether I’m serving it at a BBQ or packing it for lunch, it’s a guaranteed hit every time.
A fresh and flavorful orzo pasta salad inspired by the Costco favorite—loaded with salami, feta, olives, spinach, and a zesty homemade vinaigrette. Perfect for potlucks or meal prep!
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook orzo until al dente according to package directions.
Drain and rinse under cold water to stop cooking. Transfer to a large mixing bowl.
Make the Vinaigrette:
In a jar or small bowl, whisk together olive oil, water, white wine vinegar, lemon juice, crumbled feta, garlic, oregano, basil, salt, and sugar. Adjust seasoning to taste. Set aside.
Assemble the Salad:
To the orzo, add cubed salami, crumbled feta, olives, cherry tomatoes, and chopped spinach.
Pour in about 3/4 of the vinaigrette and toss to coat everything evenly.
Chill:
Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours to let the flavors meld.
Serve:
Toss the salad again before serving. Add additional vinaigrette if desired.
Notes
Great for making ahead—flavors develop more the longer it chills.
Swap or add ingredients like artichoke hearts, cucumbers, or roasted red peppers.
Use gluten-free orzo to make the dish gluten-free.
