orzo and spinach salad

★★★★★ 4 Reviews
Gracie58 avatar
By Grace Pulley
from Gillette, WY

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, 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.

Blue Ribbon Recipe

The dressing is what makes this orzo salad recipe special. If you taste it on its own, it seems strong and tangy. But once it's combined with the orzo and other ingredients, magic happens. From the spicy taste of cumin to the minty taste of thyme, you can taste each spice. This salad is cool and full of Mediterranean flavors. Feta cheese and roasted pine nuts are the perfect topping and add a wonderful nuttiness to the salad. This is a great salad to transport if you're heading to a cookout. And, it tastes even better the next day.

— The Test Kitchen @kitchencrew
★★★★★ 4 Reviews
serves 4
prep time 15 Min
cook time 10 Min
method No-Cook or Other

Ingredients For orzo and spinach salad

  • 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 sm
    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
  • 1
    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

How To Make orzo and spinach salad

  • Cooked orzo in a pot.
    1
    Cook orzo 8 to 10 minutes or al dente. Rinse briefly in cold water, drain and add to a large bowl.
  • Adding oil to the orzo.
    2
    Toss with 1 tablespoon olive oil.
  • Dressing ingredients whisked together.
    3
    Prepare the dressing by combining the remaining oil through cumin, whisking until smooth.
  • Pouring dressing over the orzo.
    4
    Toss with orzo.
  • Remaining ingredients added to the bowl.
    5
    Add spinach, pepper, olives, scallions, and capers. At this point, salad can be refrigerated for several hours.
  • Feta cheese and pine nuts sprinkled on top.
    6
    At serving time, add crumbled Feta cheese and pine nuts.
ADVERTISEMENT
ADVERTISEMENT