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This single serving Spinach Orzo Salad is a fresh, flavorful dish that’s perfect for a quick meal or a light side. Tender orzo, crisp spinach, and a mix of savory ingredients come together with a simple balsamic dressing for a salad that’s both satisfying and easy to make.
Looking for more single serving salads ? Try our Cobb Salad, Taco Salad, Sweet Potato and Black Bean Salad, and Broccoli Salad for a fresh and flavorful meal.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes with minimal prep.
- Full of Flavor: A mix of creamy feta, pine nuts, sun-dried tomatoes, and briny Kalamata olives, all tossed in a refreshing balsamic vinaigrette.
- Customizable: Easily adjust ingredients to suit your taste.
- Perfectly Portioned: Great for one, or double the recipe to share.
This spinach and orzo salad is one of my favorite go-to meals when I want something fresh, satisfying, and easy to throw together. I love how the ingredients come together to create a balanced dish that works as both a light meal or a flavorful side. It’s the kind of recipe that feels special without being complicated, and it’s perfect for days when I want something quick yet delicious. Plus, it’s a great way to use up ingredients I often have on hand, making it a reliable choice any time of year.
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Ingredients and Substitutions
If you have any ingredients leftover from this spinach salad recipe, check out our Leftover Ingredients Recipe Finder.
- Orzo: A small, rice-shaped pasta that forms the base of the salad. For a gluten-free option, use quinoa. Leftover orzo can be used in Italian Wedding Soup.
- Spinach: Adds freshness and color. Swap with arugula or mixed greens if preferred. Extra spinach can go into Tuscan Chicken, a Breakfast Sandwich, or Chicken Tortellini Soup.
- Red Onions: Brings a sharp, crunchy bite. Leftover red onion works well in Chicken Shawarma, Mexican Street Corn Salad, or Pickled Onions.
- Feta Cheese: Adds a creamy, tangy flavor. Substitute with goat cheese or blue cheese. Use leftover feta in Avocado Salad or Mediterranean Chicken.
- Toasted Pine Nuts: Provide a nutty crunch. Walnuts or almonds can be used instead. Pine nuts are also great in Hummus or Pesto.
How to Toast Pine Nuts
Toasting pine nuts enhances their nutty flavor. Here’s the easiest way to do it:
- Cool Immediately: Transfer to a plate to stop the cooking process.
- Heat a Dry Skillet: Place a dry skillet (no oil) over medium-low heat.
- Add the Pine Nuts: Spread them in a single layer.
- Toast & Stir: Stir or shake the pan frequently until they turn light golden brown, about 2-3 minutes.
- Watch Closely: They burn quickly, so don’t step away.
- Sun-Dried Tomatoes: Offer a sweet and tangy flavor. Fresh cherry tomatoes can work as a substitute. Leftover sun-dried tomatoes are great in Mediterranean Quinoa Salad.
- Kalamata Olives: Add a briny, salty depth. Any olives can be used based on taste. Extra olives go well in Sicilian Orange Salad or Roasted Broccolini.
- For the Dressing: A simple mix of olive oil and balsamic vinegar ties everything together.
How To Make Spinach Orzo Salad
See the recipe box below for ingredient amounts.
Cook the orzo in boiling water, then drain and rinse it under cold water to cool.
In a large bowl, combine the spinach, feta, red onion, toasted pine nuts, sun-dried tomatoes, and Kalamata olives. Add the cooled orzo and mix well. In a small bowl, whisk together olive oil, balsamic vinegar, dried basil, and black pepper, then drizzle it over the salad and toss to coat.
Taste and add salt if needed. For the best flavor, refrigerate the salad before serving.
Expert Tips
- Toast the Pine Nuts: Enhances their nutty flavor.
- Adjust the Dressing: Modify the oil and vinegar to suit your taste.
- Chill for Flavor: Refrigerate before serving to let the flavors meld.
- Use Fresh Spinach: Ensures the best texture and taste.
- Cook Orzo Al Dente: Avoid overcooking for the best pasta texture.
Serving Suggestions
This versatile orzo salad pairs well with a variety of dishes, whether as a main or a side.
- With Baked Chicken Thighs: A great match for the rich flavors of roasted chicken.
- Alongside Roasted Salmon: Complements the tender, flaky texture of salmon.
- As a Light Lunch: Enjoy on its own for a refreshing, satisfying meal.
- With French Bread: A simple way to add heartiness to your plate.
- For Potlucks: Need a larger batch? Try a family-sized version from Zagleft for gatherings.
Frequently Asked Questions
Yes! It’s best when chilled for at least 30 minutes before serving, and it keeps well in the fridge for up to two days.
Try adding chicken tenders, shrimp, chickpeas, or even hard-boiled eggs.
Store leftovers in an airtight container in the fridge for up to two days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 15 Easy Single Serving Dessert Recipes
If you’ve tried this small batch spinach orzo salad or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Spinach Orzo Salad
Watch How To Make This
Equipment
Ingredients
- ⅓ cup uncooked orzo pasta (2 oz)
- 2 cups fresh spinach -finely chopped (2 oz)
- ¼ cup feta cheese crumbles (1 oz)
- ¼ cup chopped red onions (1 oz)
- ¼ cup toasted pine nuts (1 oz)
- ¼ cup sun-dried tomatoes -chopped (1 oz)
- 8 Kalamata olives -sliced (1 oz)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ⅛ teaspoon dried basil
- ⅛ teaspoon coarsely ground black pepper
- ⅛ kosher salt (optional)
Instructions
- Cook the Orzo: Boil the orzo according to package directions. Drain, rinse under cold water, and set aside.
- Mix the Salad: In a large bowl, combine the spinach, feta, red onion, toasted pine nuts, sun-dried tomatoes, and Kalamata olives. Add the cooled orzo and mix well.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, dried basil, and black pepper. Drizzle over the salad and toss to coat.
- Season to Taste: Add salt if needed.
- Chill & Serve: Refrigerate before serving for the best flavor.
Notes
- Toast the Pine Nuts: Enhances their nutty flavor.
- Adjust the Dressing: Modify the oil and vinegar to suit your taste.
- Chill for Flavor: Refrigerate before serving to let the flavors meld.
- Use Fresh Spinach: Ensures the best texture and taste.
- Cook Orzo Al Dente: Avoid overcooking for the best pasta texture.
- Heat a Skillet: Place a dry skillet on the stove over medium-low heat. There’s no need to add oil or butter as the pine nuts have natural oils that release during toasting.
- Toast the Nuts: Add the pine nuts to the skillet. Keep stirring or shaking the skillet frequently to ensure the nuts toast evenly and don’t burn.
- Watch for Color Change: The pine nuts are ready when they turn a golden brown color and emit a fragrant, nutty aroma. This typically takes about 3 to 5 minutes.
- Cool Before Using: After toasting, take the pine nuts off the heat and let them cool. This stops the cooking process and maintains the perfect crunch for your salad.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
My daughter and I had this for lunch today, we both loved it! Made it exactly as written, except doubled. Yum.
This is one of my favorite salads. I’m so happy you both enjoyed it.
I made this with some broccoli I had left over from the broccoli soup recipe on here and I think it turned out pretty good. My diabetes med I’m on has completey killed my appetite and your recipes mean I can make much smaller amounts and not waste so much. This will probably make 3 meals, 4 if I eat some sort of protein with it.
Hubby and I just enjoyed this one for dinner topped with salmon. Delicious! I can see this being a regular dish, especially through the warm months.
I love the addition of salmon to this salad. I’m so happy you both enjoyed it.
I have made this salad many times and love it every time. Instead of Kalamata olives I used black olives because I like them better.
Perfect for a chilly rainy day home alone. Brilliant.
Discovered your website awhile ago as I am always cooking just for myself and love all of your recipes I have tried which is many and this salad did not disappoint. So good I had to comment!! Just delicious! Will make many more times. So easy and so very good. Paired it with a piece of salmon. Your website has been a game changer for me. Thank you!
Thank you, Fran.
Good recipe.