Go Back
–+ servings
a spinach and orzo salad in a pink bowl on a silver tray.
Print Recipe
4.96 from 21 votes

Spinach Orzo Salad

This spinach orzo salad is a fresh, flavorful mix of tender orzo, spinach, feta, sun-dried tomatoes, and Kalamata olives, all tossed in a simple balsamic dressing. It's a quick and easy dish that's perfect for a light meal or side.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: American, Mediterranean
Diet: Gluten Free, Low Lactose, Vegetarian
Keyword: orzo, orzo salad, salad, spinach, spinach orzo salad, spinach salad
Servings: 1 serving
Author: Joanie Zisk

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)
US - Metric

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.

Video

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.
 
 
How To Toast Pine Nuts
  1. 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.
  2. 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.
  3. 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.
  4. 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

Serving: 1serving | Calories: 440kcal | Carbohydrates: 37g | Protein: 10g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 442mg | Potassium: 830mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2900IU | Vitamin C: 14.6mg | Calcium: 127mg | Iron: 3.4mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code