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Imagine a salad that’s a perfect blend of textures and flavors, ideal for a quick lunch or a light dinner. This single serving Spinach Orzo Salad is just that. Combining delicate orzo pasta with creamy feta cheese, crunchy toasted pine nuts, sharp red onions, tangy sun-dried tomatoes, and briny Kalamata olives, it’s a symphony of tastes. Tossed in a simple balsamic vinaigrette, this salad is both light and satisfying.
Searching for more single serving salad recipes? Check out our flavorful Cobb Salad, zesty Taco Salad, hearty Sweet Potato and Black Bean Salad, and refreshing Broccoli Salad.
Why You’ll Love This Spinach Orzo Salad Recipe
- Simple & Quick: This salad comes together in under 30 minutes with minimal prep work.
- Packed with Flavor: Every bite is a burst of taste and texture with the combination of creamy feta, nutty pine nuts, tangy sun-dried tomatoes, salty Kalamata olives, and a refreshing balsamic vinaigrette.
- Healthy & Satisfying: Orzo pasta provides a good source of carbs, while spinach adds a dose of vitamins and minerals. Plus, the protein and healthy fats from the feta and pine nuts keep you feeling full.
- Customizable: Feel free to add your favorite ingredients or swap things out to suit your preferences!
- Perfect for One or Two: This recipe makes the ideal amount for a single serving or can be easily doubled to share.
RELATED: Recipes For Empty Nesters – The Joy Of Cooking For Two
Ingredients
If you have any ingredients leftover from this Spinach Orzo Salad recipe, check out our Leftover Ingredients Recipe Finder.
- Orzo: A small, rice-shaped pasta that’s the base of the salad. Substitute with quinoa for a gluten-free option. Consider using leftover orzo in Italian Wedding Soup.
- Spinach: Adds a fresh, leafy component. Arugula or mixed greens can also be used. If you’ve got spinach leftover, consider using it in Tuscan Chicken, a Breakfast Sandwich, or Chicken Tortellini Soup.
- Red Onions: For a sharp, crunchy texture. Extra red onions can be used to make Chicken Shawarma, Mexican Street Corn Salad, or a small batch of Pickled Onions.
- Feta Cheese: Brings a creamy, tangy flavor. Goat cheese or crumbled blue cheese can substituted. Consider using leftover feta in an Avocado Salad or Mediterranean Chicken.
- Toasted Pine Nuts: Add a nutty crunch. Walnuts or almonds are great alternatives. We also use pine nuts in our Hummus and in our small batch of Pesto.
- Sun-Dried Tomatoes: Offers a sweet and tangy taste. Fresh cherry tomatoes can also work. Consider using extra sun-dried tomatoes in our Mediterranean Quinoa Salad.
- Kalamata Olives: Give a briny depth. Other olives can be used based on preference. Consider using extra olives in a Sicilian Orange Salad or Roasted Broccolini.
- For the Dressing: Olive oil and balsamic vinegar create a simple vinaigrette.
How To Toast Pine Nuts
To unlock the full nutty flavor of pine nuts, toasting them is a must! Here’s the easiest way to do it using a skillet:
- Heat Up Your Skillet: Place a dry skillet (no oil needed!) over medium-low heat on your stovetop.
- Watch the Nuts Closely: Add the pine nuts to the hot skillet in a single layer. Keep a close eye on them, as they can burn quickly.
- Toast to Golden Perfection: Swirl the pan frequently or use a spatula to toss the nuts gently. Watch for them to turn a light golden brown color. This usually takes just 2-3 minutes.
- Don’t Walk Away: It’s important to stay nearby and watch the nuts constantly during toasting. They can go from perfectly golden to burnt in a matter of seconds!
- Cool Before Using: Once toasted, immediately transfer the pine nuts to a plate to stop the cooking process. They will cool down quickly.
How To Make Spinach Orzo Salad
See the recipe box below for ingredient amounts.
- Cook the Orzo: Start by boiling the orzo pasta. Once cooked, drain it, rinse under cold water, and set it aside.
- Combine the Ingredients: In a large bowl, mix together the spinach, feta cheese, onions, pine nuts, sun-dried tomatoes, and Kalamata olives. Add the cooled orzo to this mix and stir everything together.
- Prepare the Dressing: In a separate bowl, whisk together olive oil, balsamic vinegar, dried basil, and black pepper. Drizzle this dressing over the spinach and orzo mixture, and toss everything to combine.
- Adjust the Seasoning: Taste the salad and, if needed, add salt to your liking.
- Chill and Serve: For the best flavor, refrigerate the salad before serving it cold.
Expert Tips
- Toasting Pine Nuts: Toast them lightly for enhanced flavor.
- Dressing Balance: Adjust the oil and vinegar to your taste.
- Chill Before Serving: Let the salad sit in the fridge for flavors to meld.
- Freshness: Use fresh spinach for the best texture and flavor.
- Pasta Cook Time: Don’t overcook the orzo; keep it al dente.
What To Serve With Spinach Orzo Salad
- With Baked Chicken Thighs: The salad complements the rich flavors of baked chicken thighs, making for a balanced meal.
- Alongside Roasted Salmon: Enjoy it with roasted salmon for a wholesome and flavorful combination.
- As a Light Lunch: It’s perfect on its own for a refreshing and satisfying light lunch.
- With French Bread: Serve it with a slice of French bread for an added touch of elegance and heartiness.
- For Potlucks: Looking to serve more? Check out our large serving recipe on the Zagleft website, ideal for gatherings and potlucks.
Frequently Asked Questions
Yes, it can be prepared ahead and refrigerated.
Best enjoyed fresh, but can be stored in the fridge for 2-3 days.
To make this salad vegan, omit the feta cheese
Absolutely! Simply double the ingredient amounts.
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
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
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If you’ve tried this spinach and 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.
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Spinach Orzo Salad For One
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: Start by boiling the orzo pasta. Once cooked, drain it, rinse under cold water, and set it aside.
- Combine the Ingredients: In a large bowl, mix together the spinach, feta cheese, onions, pine nuts, sun-dried tomatoes, and Kalamata olives. Add the cooled orzo to this mix and stir everything together.
- Prepare the Dressing: In a separate bowl, whisk together olive oil, balsamic vinegar, dried basil, and black pepper. Drizzle this dressing over the spinach and orzo mixture, and toss everything to combine.
- Adjust the Seasoning: Taste the salad and, if needed, add salt to your liking.
- Chill and Serve: For the best flavor, refrigerate the salad before serving it cold.
Notes
- Toasting Pine Nuts: Toast them lightly for enhanced flavor.
- Dressing Balance: Adjust the oil and vinegar to your taste.
- Chill Before Serving: Let the salad sit in the fridge for flavors to meld.
- Freshness: Use fresh spinach for the best texture and flavor.
- Pasta Cook Time: Don’t overcook the orzo; keep it al dente.
- 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.
I luv this recipe made it several times. I used walnuts instead of pine nuts, Bleu cheese, and black olives.
It’s one of my favorite salads. I’m so happy you enjoyed it.
Easy to put together and very tasty. I doubled the recipe and served to company. Was asked to share the recipe.
I’m so happy it was enjoyed by all. It’s a great salad recipe that doubles and triples so well.
SO delicious! I added 1. rashers of bacon, and a 1/4 tsp sugar to dressing. Amazingly Scrumptious, and super nice cold pasta salad! Spinach from my garden, I am harvesting the outer leaves so more will grow!
Very flavorful and delicious, ate half with my Lasagna for one and had the remaining salad for a lunch side. Awesome side salad! Do you have a Chickpea salad recipe or Pea salad recipe for one?!? Love Summer Salads.
I’m so glad you enjoyed the lasagna. We don’t have a chickpea or a pea salad right now but you might see another salad recipe you’d like to try here – https://onedishkitchen.com/?s=salad
This is so incredibly good! I used sun dried tomatoes in herbed oil and used the oil from them in the recipe. I’ve made it several times because cravings! Good without the cheese as well.
Thank you for your comment, Susan. I’m so happy you loved the recipe!
This salad is perfect for my summer lunches! Thanks!
What a fun recipe! Sometimes you just need a recipe for one, what a great concept!
I love making this easy salad for one when the hubby is out of town!
I could eat this salad for lunch every day! Love the salty tangy flavors in this recipe!
This salad is beautiful and looks so delicious!