Spinach and Orzo Salad is a delightful and nutritious dish that combines the vibrant flavors of fresh spinach and orzo pasta. This recipe not only provides a burst of colors on your plate but also offers a harmonious blend of textures and tastes.
To begin, gather the ingredients. You will need fresh baby spinach leaves, orzo pasta, cherry tomatoes, red onion, feta cheese, Kalamata olives, and a handful of pine nuts. The combination of these ingredients ensures a well-balanced and satisfying salad.
Start by cooking the orzo according to the package instructions. Once cooked, drain and let it cool to room temperature. Meanwhile, wash and dry the baby spinach leaves thoroughly. The freshness of the spinach contributes a crisp and verdant element to the salad.
Chop the cherry tomatoes and finely slice the red onion, adding a burst of sweetness and a mild crunch to the mix. The Kalamata olives bring a briny and savory flavor, enhancing the overall taste profile. Crumble feta cheese over the salad, providing a creamy and tangy contrast.
In a dry skillet, lightly toast the pine nuts until they become golden brown, releasing their rich, nutty aroma. Sprinkle the toasted pine nuts over the salad to add a delightful crunch and depth of flavor.
Now, it’s time to prepare the dressing. A simple vinaigrette with olive oil, balsamic vinegar, Dijon mustard, salt, and pepper is a perfect choice. Whisk the ingredients together and drizzle the dressing over the salad, ensuring that each component is coated evenly.
Toss the Spinach and Orzo Salad gently to combine all the ingredients and allow the flavors to meld. The result is a refreshing and satisfying salad that can stand alone as a light meal or serve as a vibrant side dish.
Whether you’re looking for a healthy lunch option or a colorful addition to your dinner table, this Spinach and Orzo Salad is a versatile and delicious choice. Enjoy the medley of flavors, textures, and nutrients that this recipe brings to your palate.
Step 1: Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
Love this. No changes but half the recipe for just the 2 of us.
Salad doesn’t have much flavor. I added cherry tomatoes as some reviewers did and used walnuts instead of pine nuts since I didn’t have any. Seems like this dish may be better as mostly pasta salad with a bit of chopped spinach and other veggies.
Entire family Loves this salad. Sometimes I substitute crumbled blue cheese for the feta cheese and add sliced cherry tomatoes. I usually only use 1/2 box of Orzo because this is a Huge salad. I serve the dressing separately so no sogginess.
I made this for hubby and its in the fridge waiting for the taste test. I used half of the orzo. I will save the other half for another salad. I added grape tomatoes. Did not add olive oil and balsamic vinegar. Used ceasar dressing.
I love this recipe. I've made it several times for family events and everyone loves it. It makes a lot too so it's great for potlucks.
This was really great! I did it a second time and followed a few of others suggestions. I think this is a great base for whatever you might like to add! For instance, the 2nd time I did it I did not have any more orzo. So I used a couscous blend. So good!
I liked his but husband was only so-so. I think there’s some reaction with the balsamic/red onion that makes this almost too tart or even “spicy” for him. To help; I sprinkled a little white sugar - guessing less than a tsp - over all. That helped! I also think adding the sun dried tomatoes was a good call. I also used half pine but/half pepitas. Again, I thought this was a nice salad dish. Thanks for sharing it!
✅Q: Can I use baby spinach instead of regular spinach in the Spinach and Orzo Salad?
Absolutely! Baby spinach is a great substitute, offering a tender texture. Adjust the quantity based on your preference, keeping in mind that baby spinach tends to wilt faster.
✅Q: Is there a gluten-free alternative to orzo for the Spinach and Orzo Salad?
Certainly! Consider using gluten-free orzo or rice-shaped pasta for a gluten-free version. Cook according to package instructions and incorporate it into the salad as directed.
✅Q: Can I make the vinaigrette in advance for the Spinach and Orzo Salad?
Yes, you can! Prepare the vinaigrette ahead and store it in the refrigerator. Shake or whisk before using to ensure the flavors are well-mixed for a quick and efficient salad assembly.
✅Q: Is there a suitable vegetarian protein alternative for the Spinach and Orzo Salad?
Absolutely! Consider adding chickpeas, grilled tofu, or diced halloumi for a protein boost in the Spinach and Orzo Salad. These alternatives complement the salad's flavors and enhance its nutritional value.
✅Q: Can I substitute pine nuts with a different type of nut in the Spinach and Orzo Salad?
Certainly! Experiment with almonds, walnuts, or sunflower seeds for variety. Toast them for added flavor before incorporating into the salad to enhance the overall taste.
✅Q: How can I prevent the feta cheese from becoming too crumbly in the Spinach and Orzo Salad?
To maintain the texture of feta cheese, add it just before serving or individually to each portion. This prevents it from becoming excessively crumbly and ensures a delightful creaminess.
✅Q: Can I use frozen spinach instead of fresh in the Spinach and Orzo Salad?
While fresh spinach is recommended for optimal texture, you can use frozen spinach. Thaw and drain it thoroughly before incorporating it into the salad, adjusting quantities as needed.
✅Q: What's the best way to store leftover Spinach and Orzo Salad?
For freshness, store leftovers in an airtight container in the refrigerator. Bring the salad to room temperature before serving, or gently toss it to revive the flavors. Consume within 1-2 days for the best quality.
