Spinach Orzo Pasta Salad with Lemon Basil Vinaigrette

Name: Spinach Orzo Pasta Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1.5 cups orzo pasta; 2 cups baby spinach; 1/2 cup cherry tomatoes (halved); 1/4 cup red onion (very thinly sliced); 1 cucumber (diced); 1/4 cup fresh chopped basil; 3/4 cup crumbled feta cheese; Salt and pepper (to taste); 2 garlic cloves; 1 lemon (juice and zest); 1 cup basil (packed); 1 tsp red pepper flakes; 3/4 cup extra virgin olive oil; 1/2 teaspoon kosher salt; ½ teaspoon black pepper

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This spinach orzo pasta salad recipe is a fast one to keep in your back pocket for cookouts, potlucks, and meal prep lunches. It’s orzo, baby spinach, feta, cherry tomatoes, and cucumber, all tossed in a lemony basil vinaigrette you blend together in about five minutes. The whole recipe takes about 20 minutes start to finish, and it tastes just as good the next day, which makes it one of my go-to options once the weather warms up.

Three bowls of orzo pasta salad with spinach.

Table of Contents

Why You’ll Love This Orzo Pasta Salad

a girl wearing a black leather jacket holding a drink

This cold orzo pasta salad comes together in about 20 minutes, and the only thing actually cooking is the orzo. Everything else is chopping and mixing, which makes it an easy recipe to throw together on a weeknight or scale up for a crowd. It’s also forgiving. Swap the vegetables, adjust the red pepper flakes, or use a different dressing entirely, and it still works.

It’s built for make-ahead too. The orzo actually holds up better after a few hours in the fridge, so this is one of those salads that gets easier the longer you plan ahead. If you’re building out a whole spread, my lineup of easy summer pasta salads has more options like this one.

Jordan

Ingredients You’ll Need

Labeled ingredients for orzo pasta salad.

Orzo: This rice-shaped pasta cooks fast and holds its shape well once it’s cold, which is exactly what you want in a pasta salad that needs to survive a cooler.
Baby spinach: Goes in while the orzo is still hot so it wilts just slightly. You still get that fresh, green bite, just softened around the edges.
Cherry tomatoes: Halved so they release a little juice into the salad instead of just sitting on top.
Red onion: Sliced thin so it adds bite without taking over every forkful.
Cucumber: Diced small for crunch and to keep the salad from feeling heavy.
Fresh basil: Goes into both the dressing and the salad itself, so the basil flavor comes through in every bite, not just the sauce.
Feta cheese: Salty and a little tangy, which balances out the sweetness from the tomatoes.
Basil vinaigrette: Garlic, lemon zest and juice, basil, olive oil, and a pinch of red pepper flakes, blended until smooth.

Recipe Variations

Tomatoes: Grape tomatoes work the same way. You can also dice up a regular tomato if that’s what you have.
Pasta: Rotini, penne, or farfalle all hold dressing well if you want to switch up the shape, or try pearl couscous for a different texture entirely.
Cooking liquid: Cook the orzo in chicken or vegetable broth instead of water for extra flavor. Just salt it a little less since broth is already seasoned.
Dressing: If you want to switch things up, my honey balsamic dressing is a good stand-in and takes this in a slightly sweeter direction.
Add-ins: Roasted red peppers are a great way to add some sweetness and color if you want to bulk up the vegetable side of things.

How to Make Orzo Pasta Salad

Step 1: Cook the orzo in salted boiling water until al dente, according to the package directions. Don’t walk away from it. Orzo goes from firm to mushy fast, and you want it to hold its shape once it’s mixed with everything else.

Dressing ingredients in a food processor.

Step 2: While the orzo cooks, add the garlic, lemon zest, lemon juice, basil, olive oil, red pepper flakes, salt, and pepper to a food processor or blender. Blend until smooth. Taste it before you move on. It should be bright and a little garlicky, not flat.

Step 3: Drain the hot orzo and transfer it straight to a large bowl with the spinach. Pour the vinaigrette over both and toss right away. The heat from the orzo will wilt the spinach just enough to soften it without turning it into mush.

Mixing ingredients for orzo pasta salad in a large bowl.

Step 4: Add the cherry tomatoes, red onion, cucumber, basil, and feta. Toss until everything is coated in the dressing. Chill for at least 30 minutes before serving, or longer if you’re making it ahead.

Expert Tips

Don’t rinse the orzo. Rinsing washes away the starch that helps the dressing cling to the pasta. Just drain it and toss it with the vinaigrette while it’s still hot.
Dress it while the orzo is warm. Cold orzo tends to clump, and warm pasta absorbs dressing much better than cold pasta does. This is also what wilts the spinach properly.
Watch the salt. Feta is salty on its own, so taste the salad before adding extra, especially if you’re making the vinaigrette a little heavier on salt than the recipe calls for.
If it looks dry after chilling, the orzo will keep absorbing dressing as it sits. A small drizzle of olive oil and a squeeze of fresh lemon juice right before serving brings it back to life.

A bowl of spinach orzo pasta salad with a spoon.

Storage & Make-Ahead Tips

This salad keeps well in an airtight container in the fridge for up to 3 days. The orzo will continue to soak up the dressing as it sits, so if it looks a little dry after day one, toss it with a splash of olive oil and fresh lemon juice before serving.
This spinach orzo salad is meant to be served cold or at room temperature, so it’s a good one to prep the night before a cookout or pack straight into a lunch container.

Recipe FAQs

Can I make this spinach orzo salad ahead of time?

Yes, and it’s actually better after a few hours in the fridge. The flavors have more time to settle into the pasta. Just give it a quick toss before serving since the dressing can settle at the bottom of the bowl.

Will the spinach get soggy?

Not if you toss it with the hot orzo right after draining. That slight wilt is what you want. If you’re making this more than a day ahead, the spinach will soften further the longer it sits, so for the best texture, eat it within two days.

Can I add protein to make this orzo pasta salad a meal?

Definitely. Grilled chicken, shrimp, or chickpeas all work well here. My garlic butter shrimp is a good option if you want something with more flavor built in.

Can I use a different pasta shape in this spinach orzo salad?

Yes. Small shapes like rotini, farfalle, or penne all hold the dressing well. Just cook according to the package directions and treat it the same way as the orzo.

More Easy Pasta Salad Recipes

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