Best Orzo Salad with Spinach
Recipe type: Pasta Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 5
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!
  • ½ pound (8-ounce) orzo pasta
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. white balsamic vinegar
  • ¼ cup red onion - minced
  • 1 garlic clove - minced or crushed
  • ¼ 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
  1. Fill a medium sauce pan 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 over cook the pasta, or you will end up with mushy orzo and that's not good for this salad.
  2. Drain, and run under cold water for a few seconds to stop the cooking. Drain well. Then transfer orzo to a mixing bowl.
  3. Add all the rest of the ingredients and toss unitl it is well combined. Taste the salad, and season with salt and pepper to taste.
  4. Transfer to a salad bowl, cover with clear wrap and refrigerate for at least one hour before serving. Best served chilled and stays fresh up to 4 days.
  5. Serves 4 to 5
You can add as much baby spinach as desired. Recipe is original by Anna.
Recipe by 2 Sisters Recipes by Anna and Liz at