Best Orzo Salad with Spinach
The Best Orzo Salad with Spinach is very light, juicy, and flavorful in every bite! Loaded with ribbons of fresh spinach, tender semolina orzo, juicy olives, and feta cheese, and tossed with a tangy vinaigrette, this is the Best Orzo Salad EVER!
Best Orzo Salad with Spinach
Every time we serve this Best Orzo Salad with Spinach, everyone raves about it! Fresh ingredients lend a wonderful depth of savory flavors. The kalamata olives along with the feta cheese and spinach add additional bold flavors to this salad. Plus, the vinaigrette ties it all together, making this salad truly AMAZING! For more recipes with orzo, try our Orzo Radishes and Cucumber Salad, and our Lemon Orzo Soup. And for more pasta salads, don’t miss our Tortellini and Broccoli Salad, Easy Italian Macaroni Salad, and Easy Pasta Salad with Bocconcini.
Reasons to LOVE Orzo Salad with Spinach…
- Tasty and flavorful, it’s quick to whip up and chilled before serving.
- An easy make-ahead salad!
- Ideal salad to be served alone, or as a side dish to complement any main dish at brunch, lunch, or dinner.
- A delightful salad to bring to barbecues, potluck, and even picnics.
- This fresh-tasting salad will go perfectly with grilled seafood or meats.
- When you make this salad yourself, it is fresher and more cost-effective!
Simple, yet very tasty, this orzo salad with spinach is one you’ll want to make all year long! 😉
How to Make the Best Orzo Salad with Spinach?
A few years ago, my daughter Lizzy first saw this orzo salad at Whole Foods and would buy it often. At that time, I knew I could duplicate it and save her some money and trips to Whole Foods.
Ingredients Needed:
- kalamata olives
- feta cheese
- fresh spinach
- garlic
- red onion
- extra virgin olive oil
- white balsamic vinegar
- orzo pasta
Quick Overview to Make This Salad… (*full recipe card below!)
- COOK THE ORZO: The only thing you will need to cook with this recipe, of course, is the orzo pasta! Keep in mind, that orzo pasta takes a few minutes for it to come to a tender bite.
- CHOP & SLICE: Once the orzo pasta is ready, the rest of the ingredients are finely chopped and added.
- ADD THE VINAIGRETTE: Make our simple vinaigrette, then toss everything and chill before serving.
NOTES and TIPS for Success…
- Do not overcook the orzo pasta or you will end up with a mushy texture and it will not be good.
- No need to add a ton of ingredients to achieve the texture and flavors with this one. This orzo salad is simple yet it offers a wonderful balance of flavors!
- Plus, for our gluten-free friends, make this salad using Gluten-Free Orzo!
- It’s best to allow this orzo salad to chill and marinate for at least 30 minutes or more before serving. This will allow all the ingredients to infuse together, making it much more flavorful.
Questions & Answers…
- Can we make it Ahead? Yes! Best orzo salad with spinach is easy enough to make a day in advance for a party, or a luncheon and serve when guests arrive.
- How long will this salad stay fresh? This orzo salad will stay fresh for up to 4 days. So you can eat it for days!
- Will leftovers still be good? It is SO good, it’s perfect to take it with you to work for lunch the next day, and for additional 2 days after that.
- How to Store? Keep the salad in a sealed container and the fridge. It will stay fresh for up to 4 days. After that, you’ll want to make a fresh batch.
- Can we Freeze it? I rarely freeze our salads. We don’t recommend freezing it.
More Easy Healthy Salads You’ll Love!
Best Orzo Salad with Spinach
Best Orzo Salad with Spinach is light, refreshing, and tastes amazing with a mix of savory flavors all in one bite! Loaded with ribbons of fresh spinach, semolina orzo pasta, kalamata olives, and feta cheese, and tossed with a delicious vinaigrette, makes this orzo salad with spinach the Best Orzo Salad EVER!
Ingredients
- 1/2 pound (8-ounce) orzo pasta
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. white balsamic vinegar
- 1/4 cup red onion - minced
- 1 garlic clove - minced or crushed
- 1/4 cup celery - minced
- 2 to 3 handfuls of baby spinach (discard large stems) -rolled and sliced into ribbons
- 2 Tbsp. crumbled feta cheese
- 4 kalamata olives, pits removed - minced
- fresh black pepper and salt to taste
Instructions
- Fill a medium saucepan with water, add 1 teaspoon of salt to the water and bring to a full boil. Add the orzo pasta and cook the orzo according to the directions on the box, or until it is tender to the bite. Do not overcook the pasta, or you will end up with a mushy orzo that's not good for this salad.
- Drain, and run under cold water for a few seconds to stop the cooking. Drain well. Then transfer orzo to a mixing bowl.
- Add all the rest of the ingredients and toss until it is well combined. Taste the salad, and season with salt and pepper to taste.
- Transfer to a salad bowl, cover with clear wrap and refrigerate for at least one hour before serving. Best served chilled and stays fresh for up to 4 days.
- Serves 4 to 5
Notes
You can add as much baby spinach as desired. Recipe is original by Anna.
Nutrition Information:
Yield:
4 to 5 servingsServing Size:
1 cupAmount Per Serving: Calories: 198Total Fat: 7.8gSaturated Fat: 1.6gCholesterol: 35mgSodium: 89mgCarbohydrates: 26.2gProtein: 5.8g
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It’s nice to enjoy a lighter recipe and orzo certainly works perfectly! Thanks for sharing and Happy Valentine’s Day coming up!
xoxo
We agree Roz thanks so much! Happy Valentine’s to you as well! 🙂
I love orzo/spinach salads! This one sounds wonderful!
Thanks so much Susan. This one is definitely a keeper! Have a great weekend!