This orzo spinach salad comes together in 25 minutes with sun-dried tomatoes, Kalamata olives, basil, pine nuts, and a garlic red wine vinaigrette.
If you love orzo salads, also try my Antipasto Pasta Salad and my Mediterranean Chickpea Pasta Salad - both perfect for make-ahead lunches and warm-weather entertaining.
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Orzo is one of those pantry staples that always comes through for me. It cooks in minutes, holds up beautifully at room temperature, and works with just about anything you toss it with. This orzo spinach salad is proof of that. It is loaded with ingredients I always have on hand - baby spinach, sun-dried tomatoes, Kalamata olives, fresh basil - and dressed with a simple garlic red wine vinaigrette that pulls everything together in the best way.
I have made this more times than I can count for summer gatherings, weekday lunches, and last-minute dinners. Sun-dried tomatoes are one of my favorite Italian pantry ingredients; pomodori secchi are a staple in Italian cooking, especially in the south; and they bring an intensity here that fresh tomatoes never could.
Paired with good Kalamata olives and a handful of pine nuts, this salad punches well above its weight for how simple it is to make.
The whole thing is ready in about 25 minutes, and it keeps well in the fridge so you can make a big batch and eat from it all week. The spinach and basil will soften over time, but the flavor only gets better as the pasta absorbs the dressing.
Why You'll Love This Orzo Spinach Salad
- Fast and easy: 25 minutes start to finish, with no complicated steps.
- Big flavor from pantry staples: Sun-dried tomatoes, olives, and a garlic vinaigrette do all the heavy lifting.
- Perfect for make-ahead: It holds up beautifully in the fridge for up to 3 days - ideal for meal prep or bringing to a party.
- Endlessly versatile: Serve it as a side dish, pack it for lunch, or add grilled chicken or shrimp to make it a full meal.
Ingredients Notes
- Orzo: A small, rice-shaped pasta that cooks quickly and holds the dressing beautifully.
- Extra-virgin olive oil: Use a good-quality olive oil for the best flavor in both the salad and the dressing.
- Baby spinach: Fresh baby spinach adds color, nutrients, and a mild flavor. Roughly chop if the leaves are large.
- Sun-dried tomatoes: Oil-packed sun-dried tomatoes are softer and more flavorful than dried varieties. Drain slightly before slicing.
- Kalamata olives: These briny Greek olives add a rich, salty flavor. Slice or halve them and remove any pits before using.
- Pine nuts: Lightly toast the pine nuts in a dry skillet for a few minutes to bring out their nutty flavor and add extra crunch.
- Feta cheese: Crumbled feta adds a creamy, tangy bite. For the best texture and flavor, use a block of feta and crumble it yourself.
- Red wine vinegar: Adds bright acidity that balances the richness of the olive oil and feta.
- Lemon juice: Freshly squeezed lemon juice gives the dressing a vibrant, fresh citrus flavor.
- Dijon mustard: Helps emulsify the dressing while adding a subtle tang.
- Dried oregano: A classic Mediterranean herb that pairs perfectly with the olives, feta, and sun-dried tomatoes.
- Sea salt: Season to taste, keeping in mind that the olives and feta already add saltiness.
- Freshly ground black pepper: Adds a mild heat and enhances all of the Mediterranean flavors.
How to Make Orzo Spinach Salad
First thing you will do is gather up all the ingredients.
- Cook the orzo according to package directions in well-salted boiling water. Drain well.
- Spread the hot orzo out on a rimmed baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Spread into an even layer and let cool for about 15 minutes. This step is key - it prevents the orzo from sticking together and lets it cool without getting gummy.
- While the orzo cools, make the dressing: whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper in a small jar or bowl until combined.
- Once the orzo is cool, transfer it to a large bowl. Add the chopped spinach, sun-dried tomatoes, olives, basil, and pine nuts.
- Pour the dressing over the salad and toss well to coat everything evenly. Taste and adjust salt and pepper. Serve right away or refrigerate until ready to serve.
Expert Tips
- Spread the orzo to cool - do not skip it. Orzo clumps together badly if it sits in a colander or bowl while warm. Spreading it flat on a baking sheet with a drizzle of olive oil is the move.
- Toast the pine nuts. It takes 2 minutes and makes them dramatically better - nuttier, more fragrant, and golden instead of pale.
- Use the oil from the sun-dried tomato jar. It is already flavored with garlic and herbs and is fantastic stirred into the dressing. Swap it for some or all of the plain olive oil.
- Dress it just before serving if you are making it ahead. The salad can be prepped and refrigerated (without dressing) for up to a day. Add the dressing and basil right before serving for the freshest result.
- Taste before adding salt. The olives and sun-dried tomatoes are naturally salty - you may need very little added salt.
Variations
- Add vegan feta: A great substitute for regular feta if you want to keep this orzo salad completely dairy-free. It adds the same salty, tangy flavor and creamy texture that pairs perfectly with the olives, sun-dried tomatoes, and spinach.
- Add protein: Grilled chicken, shrimp, or chickpeas turn this into a complete meal.
- Swap the greens: Arugula works beautifully in place of spinach and adds a peppery bite.
- Add artichoke hearts: Quartered marinated artichoke hearts fit right in with the sun-dried tomatoes and olives.
- Make it spicy: Add a pinch of red pepper flakes to the dressing or toss in some sliced pepperoncini.
How to Store
Leftovers keep in an airtight container in the refrigerator for up to 3 days. The spinach and basil will soften and the orzo will absorb most of the dressing, but the flavor is still excellent. Give it a toss before serving and add a small drizzle of olive oil and a splash of red wine vinegar to freshen it up. I do not recommend freezing this salad.
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Spinach Orzo Salad
Equipment
- 1 Large Mixing Bowl
Ingredients
For the orzo salad:
- 1 cup orzo
- 1 Tablespoon extra-virgin olive oil
- 2 cups baby spinach roughly chopped
- ½ cup sun-dried tomatoes in olive oil julienne cut
- ½ cup Kalamata olives sliced
- ¼ cup pine nuts
- ½ cup crumbled feta cheese
For the dressing:
- 3 Tablespoons extra virgin olive oil
- 3 Tablespoons red wine vinegar
- Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
Cook the Orzo
- Cook the orzo according to the package directions in a large pot of salted boiling water. Drain the orzo and spread it out on a baking sheet. Toss with 1 tablespoon of olive oil and let it cool for about 10 minutes.
Prepare the Salad Ingredients
- Once the orzo has cooled, add it to a large salad bowl. Add the baby spinach, sun-dried tomatoes, Kalamata olives, fresh basil, pine nuts, and feta cheese.
Make the Dressing
- In a small jar or bowl, combine the dressing ingredients and mix well until everything comes together. Taste and adjust the seasoning, if needed.
Toss the Orzo Salad
- Pour the dressing over the orzo salad and toss gently until everything is coated. Make sure the dressing gets into all the little pieces of orzo and vegetables.
Serve and Enjoy
- Serve right away, or cover and refrigerate until ready to enjoy.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Spreading the orzo on a baking sheet helps it cool quickly and keeps it from clumping together.
- Tossing the warm orzo with a little olive oil keeps it nice and silky.
- Sun-dried tomatoes packed in olive oil add the best flavor.
- Toast the pine nuts for a few minutes to bring out their nutty flavor.
- Kalamata olives add a salty, briny bite, but you can use your favorite olives.
- Feta adds a creamy, tangy finish. Leave it out for a dairy-free version.
- This salad can be served right away, but it also tastes great after chilling in the refrigerator.
- If making ahead, add a little extra dressing or olive oil before serving to freshen it up.
- Store leftovers covered in the refrigerator.
