Orzo and Spinach Salad

Grace Pulley


Want something a little different in a summer salad? Well here it is. This salad is bursting with flavor and is so quick and easy. You eat serve it as a side salad or add some grilled chicken, or shrimp or even canned tuna and make a light meal. I also add a few grape tomatoes it sometimes to change it up a bit.

This is also a good salad to bring for a picnic or cookout since it holds up well in the heat over mayo-based salads.

pinch tips: How to Use a Meat Thermometer





15 Min


10 Min


No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
The dressing is what really makes this orzo salad recipe special. The combo of herbs really blends well. From the spicy taste of cumin to the minty taste of thyme, you can taste each spice. This is a great salad to transport if you're heading to a cookout. And, it tastes even better the next day!


3/4 lb
orzo pasta, uncooked
1 Tbsp
olive oil, extra virgin
1/2 c
olive oil, extra virgin
3 Tbsp
white wine vinegar
3 Tbsp
lemon juice, fresh
1 tsp
coarse ground black pepper
1 tsp
Dijon mustard
1 small
garlic clove, minced
1 pinch
dried thyme
1/2 tsp
dried oregano
1/4 tsp
ground cumin
3 oz
fresh spinach leaves, washed and torn into bite-size pieces
red bell peppper, chopped
1/2 c
Kalamata olives, pitted and sliced
1/2 c
scallions, minced
2 tsp
capers, rinsed and drained
3 Tbsp
Feta cheese, crumbled
3 Tbsp
pine nuts, toasted

Directions Step-By-Step

Cook orzo 8 to 10 minutes or al dente. Rinse briefly in cold water and drain. Toss with 1 tablespoon olive oil.
Prepare dressing by combining remaining oil through cumin, whisking till smooth. Toss with orzo. Add spinach, pepper, olives, scallions, and capers. At this point, salad can be refrigerated several hours. At serving time, add crumbled feta cheese and pine nuts.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian, Low Fat
Collections: Summer Recipes, Fresh Finds
Other Tags: Quick & Easy, Healthy