This delightful Spinach and Orzo Salad recipe is sure to become one of your favorite salad recipes. Delicate orzo pasta mixed with creamy Feta cheese, toasted pine nuts, chopped red onions, sun-dried tomatoes and Kalamata olives, then tossed with a simple balsamic vinaigrette. Light, hearty and so delicious!
This spinach and orzo salad recipe has been a favorite recipe of mine for many years.
This simple salad is so easy to make and is filled with such wonderful and flavorful ingredients.
I actually still make my large batch spinach and orzo salad to take to potlucks and other family gatherings. It’s a salad that’s loved by everyone and if you’re looking for a large batch orzo salad recipe, please check out the recipe on our Zagleft website.
This single serving spinach and orzo salad is the very same salad I’ve enjoyed for so long, with the very same ingredients, just in a very scaled down size.
In fact, this salad is the perfect amount for one or two people. If you eat it as a main dish salad, then count on it being the perfect amount for you. If you’re serving this salad with a protein, such as grilled chicken or fish, then it’s ideal for sharing.
Spinach and Orzo Salad
So you know already that this single serving salad contains spinach and orzo pasta but it also contains…
- Feta cheese
- Chopped red onions
- Toasted pine nuts
- Sun-dried tomatoes
- Kalamata olives
The homemade salad dressing is made simply with equal parts of olive oil and balsamic vinegar along with a pinch of black pepper and dried basil.
What should I do with the leftover orzo?
You’ll only use about 2 ounces of orzo pasta in this recipe but dried pastas will keep for a long time if stored in sealed zip topped bags or containers.
You can also freeze dried pasta for months.
I would suggest you make orzo pasta anytime you’re looking for a very tasty side dish.
I like to enjoy orzo very simply – with a touch of butter, a few chopped fresh herbs and shredded or grated Parmesan cheese.
Orzo pasta resembles rice, the bits are pretty small. For this reason, I like to serve it very simply and without heavy sauces.
You might like to try cooking orzo in chicken broth instead of water. This adds a wonderful flavor to the pasta.
Try the orzo with any of these delicious dishes…
This Spinach and Orzo Salad recipe takes under 30 minutes to make. You can make it ahead of time and keep the salad in the refrigerator to enjoy when you’re ready.
It will keep fresh for 2-3 days and as the salad sits in the fridge, the flavors really come together.
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Spinach and Orzo Salad Recipe
- 2 ounces uncooked orzo pasta
- 2 ounces spinach leaves , finely chopped
- 1 ounce Feta cheese crumbles
- 1 ounce chopped red onions
- 1 ounce toasted pine nuts
- 1 ounce sun-dried tomatoes , chopped
- 1 ounce sliced Kalamata olives
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/8 teaspoon dried basil
- 1/8 teaspoon black pepper
- pinch kosher salt , optional
- Bring a small pot of water to a boil. Add the orzo and cook for about 8 minutes or until al dente. Drain, rinse in cold water and set aside.
- Toss the spinach, Feta cheese, onions, pine nuts, sun-dried tomatoes, and Kalamata olives in a large bowl. Add the cooked orzo and stir well.
- Whisk together the olive oil, balsamic vinegar, dried basil, and pepper. Pour over the spinach and orzo salad and toss.
- Taste salad and add salt to taste if necessary.
- Refrigerate and serve cold.
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.
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