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A wooden bowl filled with orzo pasta salad, featuring spinach, sun-dried tomatoes, Kalamata olives, feta cheese, and fresh herbs. Two wooden serving utensils rest inside the bowl.
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Spinach Orzo Salad

This orzo spinach salad comes together in 25 minutes with sun-dried tomatoes, Kalamata olives, basil, pine nuts, and a garlic red wine vinaigrette.
Prep Time15 minutes
Cook Time10 minutes
Cooling Time10 minutes
Total Time35 minutes
Course: Dinner, Lunch
Cuisine: American
Diet: Vegetarian
Keyword: easy orzo salad, orzo, summer pasta salad
Servings: 4 servings
Calories: 350kcal
Author: Lora

Equipment

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:

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.

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.

Nutrition

Calories: 350kcal | Carbohydrates: 30g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Sodium: 583mg | Potassium: 231mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1476IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg