Spinach Orzo Salad ~
An easy and versatile Mediterranean-inspired orzo pasta salad made with a medley of fresh ingredients and pantry staples.
Serve as a light lunch with fresh fruit or as a side dish with Lemon Dill Tofu.
Orzo Pasta Salad Recipe
I like this orzo salad recipe for its Mediterranean flavors and because it is a flexible and pretty salad that can be enjoyed in a variety of ways, including meal prep. It’s a great addition to dinner at home and also travels well for picnics or potlucks.
Ingredients for Spinach Orzo Salad
You will need the following:
- 1 cup orzo pasta, uncooked
- 4 cups baby spinach leaves, roughly chopped
- 1/2 cup vegan feta cheese, crumbled
- 1/4 cup pine nuts
- 1 tablespoon fresh basil, chopped
- 1/4 cup olive oil
- 1/4 cup dark balsamic vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
Ingredient Notes
- Orzo Pasta – This small, rice-shaped type of pasta has a delicate texture and excellent ability to absorb the flavors of the vinaigrette. Israeli couscous has a similar size and texture to orzo and would also work well for this recipe.
- Baby Spinach Leaves – Adds pretty color and nice texture to the salad. Frozen spinach is not recommended.
- Feta Cheese – Dairy-free feta, which in my opinion is reminiscent of goat cheese in flavor and texture, adds a satisfyingly tangy and creamy element to your salad.
- Pine Nuts – Adds a touch of nuttiness and pleasant contrast to the tender orzo pasta. Also easy to leave out if it doesn’t suit your taste or dietary restrictions.
- Fresh Basil -Fresh is best. However, 1/4 teaspoon dried basil can be used in a pinch.
- Olive Oil – Use a high-quality oil; this is the foundation for your dressing.
- Dark Balsamic Vinegar – For a balanced tanginess and depth of flavor. The sweet undertones of balsamic vinegar complement the other ingredients beautifully.
- Salt and White Pepper – Enhance the flavors with just a touch of seasoning. Use a pinch of salt to bring out the natural taste and white pepper to add a mild kick without overpowering the dish.
How to Make Spinach Orzo Salad
STEP ONE: Bring a large pot of lightly salted water to a boil and cook the orzo according to package directions for al dente consistency. Drain and rinse with cold water; set aside.
STEP TWO: In a large bowl, combine the fresh spinach, feta cheese, pine nuts, and basil. Stir in the cooked orzo pasta.
STEP THREE: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and white pepper. Drizzle over the salad and toss gently to coat.
STEP FOUR: Adjust seasoning to taste and serve at room temperature or in the refrigerator to chill for later.
Optional Add-Ins
This versatile salad is easy to customize to your taste. Try adding one or more of these ingredients:
- Red Onion
- Kalamata Olives
- Sun-Dried Tomatoes
- Fresh or Roasted Red Pepper
- Chickpeas
Storage
- Orzo Spinach Salad is best enjoyed the same or the next day. It’s still good in the fridge a few days after but the spinach tends to get a bit wilted over time.
More Recipes You’ll Love!
- Bell Pepper Salad
- Garbanzo Bean and Feta Salad
- Lemon Orzo and Rice Pilaf Salad
- Herbed Couscous and Tofu Salad
- Vegan Feta Cheese
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Spinach Orzo Salad
Ingredients
- 1 cup orzo pasta uncooked
- 4 cups baby spinach leaves roughly chopped
- 1/2 cup vegan feta cheese crumbled
- 1/4 cup pine nuts
- 1 tablespoon fresh basil chopped
- 1/4 cup olive oil
- 1/4 cup dark balsamic vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
Instructions
- Bring a large pot of lightly salted water to a boil and cook the orzo according to package directions for al dente consistency. Drain and rinse with cold water; set aside.
- In a large bowl, combine the fresh spinach, feta cheese, pine nuts, and basil. Stir in the cooked orzo pasta.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and white pepper. Drizzle over the salad and toss gently to coat.
- Adjust seasoning to taste and serve at room temperature or in the refrigerator to chill for later.
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