Green Goddess Orzo Salad

This green goddess orzo salad is fresh, creamy, and endlessly adaptable. It’s the kind of recipe that doesn’t ask for perfection — just a handful of greens, a good dressing, and whatever you already have on hand. Nourishing, satisfying, and ideal for making once and eating over a few days.

Green Goddess Dressing

2 ¾ cups Baby spinach, packed

¾ cup Fresh parsley, packed

¼ cup Fresh dill, roughly chopped

3 tbsp Fresh chives, roughly chopped

2 tsp Capers

1 tsp Lemon zest, plus 2 tbsp fresh lemon juice

1 Small garlic clove

½ Small onion

4 tsp White wine vinegar

5 ½ tsp Dijon mustard

¾ cup Greek yoghurt

Salt and freshly ground black pepper, to taste

For the Salad

1 cup Uncooked orzo

Frozen peas (thawed)

Green pepper, chopped

Broccoli, lightly steamed

Green beans, lightly steamed

Fresh parsley, chopped

Feta cheese, crumbled

Red onion, thinly sliced

Bring a pot of salted water to the boil and cook the orzo until tender. Drain well and set aside to cool slightly.

To make the green goddess dressing, add all the dressing ingredients to a blender and blend until smooth and creamy. Season with salt and pepper to taste.

In a large bowl, combine the cooked orzo with all the green vegetables, fresh herbs, feta, and red onion. Pour over the dressing and mix gently until everything is well coated.

Serve immediately or refrigerate to allow the flavours to settle.

Notes

This salad keeps well in the fridge and is even better the next day. It works beautifully as a light lunch, a side dish, or a base for added protein like grilled chicken or fish.

Fresh, forgiving, and deeply nourishing — exactly the kind of meal that supports you without demanding too much. If you are looking for some additional fibre and sweetness, chop an apple and add that in the salad.

Nutrition Facts

8 servings

Serving size

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