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Spinach Orzo Pasta Salad
This spinach orzo pasta salad is a light, make-ahead side built on tender orzo, baby spinach, and a lemony basil vinaigrette. Toss in feta, cherry tomatoes, and cucumber for a pasta salad that holds up at cookouts, potlucks, and meal prep lunches all week.
Servings: 5
Calories: 535kcal
Equipment
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
Basil Vinaigrette
- 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
Instructions
- Cook the orzo according to the package instructions.1.5 cups orzo pasta
- While the orzo is cooking, prepare the basil vinaigrette. In a blender or food processor, combine the garlic, lemon zest, lemon juice, basil, olive oil, red pepper flakes, salt, and pepper. Blend until smooth. Taste and adjust the lemon juice, salt, or pepper to taste.2 garlic cloves, 1 lemon, 1 cup basil, 3/4 cup extra virgin olive oil, 1/2 teaspoon kosher salt, ½ teaspoon black pepper, 1 tsp red pepper flakes
- When the orzo is finished cooking, drain and transfer the hot orzo into a mixing bowl with the spinach. Add the basil vinaigrette and toss until the spinach begins to wilt and everything is evenly coated with the vinaigrette.2 cups baby spinach
- Gently mix in the halved cherry tomatoes, sliced red onion, diced cucumber, chopped basil and crumbled feta cheese.1/2 cup cherry tomatoes, 1/4 cup red onion, 1 cucumber, 3/4 cup crumbled feta cheese, 1/4 cup fresh chopped basil
- Taste and season with salt and pepper if needed. Serve warm or room temperature.Salt and pepper
- If you made this recipe, please leave a review letting me know how it was!
Notes
- Make it ahead: This salad tastes even better after a few hours in the fridge—just give it a quick toss before serving.
- Serving tip: Great served cold or at room temp, making it perfect for picnics, BBQs, or meal prep.
- Don’t overcook the orzo: Keep it al dente so it holds up well in the salad.
Nutrition
Calories: 535kcal | Carbohydrates: 39g | Protein: 10g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 20mg | Sodium: 512mg | Potassium: 347mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1773IU | Vitamin C: 13mg | Calcium: 160mg | Iron: 2mg
