Greek Spinach Orzo Salad

Greek Spinach Orzo Salad

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20 Min
15 Min
Stove Top


  • 8 oz
    dry orzo pasta
  • 8 oz
    fresh baby spinich
  • 1 small
    chopped red onion
  • 1 1/2 c
    chopped fresh tomatoes
  • 1 c
    pitted kalamata olives, quartered (optional)
  • 1 1/2 c
    crumbled feta cheese
  • 1 c
    vinaigrette dressing (see next section for ingredients)

  • 3 Tbsp
    lemon juice
  • 1 Tbsp
    red wine vinegar
  • 2 Tbsp
  • 1/2 tsp
  • 2 clove
    garlic, minced
  • 1 tsp
  • 1/4 tsp
    black pepper
  • 1 tsp
    lemon zest
  • 1/2 c
    olive oil

How to Make Greek Spinach Orzo Salad


  1. Cook the orzo according to package instructions for al dente.
  2. Drain and rinse pasta under cold water to cool and set aside.
  3. In a large mixing bowl, combine the orzo, spinach, onion, olives, and feta.
  4. Stir dressing into salad to coat well. Stir more than you think you need to as it will help to wilt the spinach a bit.
  5. Serve at room temperature or chilled. This salad will keep for a couple of days in the refrigerator but it is best consumed within 24 hours.

Printable Recipe Card

About Greek Spinach Orzo Salad

Course/Dish: Pasta Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy Heirloom
Hashtags: #spinach #orzo #pasta

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