There’s nothing quite like a fresh spinach orzo salad recipe to invigorate your taste buds and brighten up your meal planning. This delightful dish combines the wholesome goodness of spinach, the satisfying texture of orzo, and a burst of flavor from a perfectly balanced dressing. Whether you’re preparing a quick lunch or a side dish for dinner, this salad is sure to impress.
Growing up, my family frequently enjoyed Mediterranean-inspired dishes, and this salad quickly became a favorite. During weekend gatherings, my mother and I would prepare it together, laughing and bonding over the aromatic and colorful ingredients. It was always a hit with both kids and adults alike, and to this day, it brings back cherished memories of those happy family times.
Why You’ll Love This Recipe
This recipe is more than just a salad; it’s a versatile creation you can adapt according to your preferences. Why will you love it? Because it’s incredibly easy to make and relies on fresh, healthy ingredients, making it a nutritious choice. It’s perfect for meal prep, tastes even better the next day, and can be served cold or at room temperature, making it ideal for picnics or potlucks.
- Quick and easy: Get it done in 30 minutes or less.
- Meal prep friendly: Lasts for days in the fridge.
- Customizable: Easy to adapt for dietary preferences.
Recipe Steps
Step 1
Prepare the Orzo: Cook the orzo in a pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and keep the pasta from sticking together.
Step 2
Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. For an extra kick, add a pinch of red pepper flakes. This will serve as the perfect flavor enhancer for your salad.
Step 3
Mix the Ingredients: In a large bowl, combine cooked orzo, fresh baby spinach, cherry tomatoes, diced cucumbers, and crumbled feta cheese. Pour the dressing over the salad and toss gently to combine all ingredients well.
Step 4
Chill: Cover the bowl with plastic wrap or a lid. Let the salad sit in the refrigerator for at least 30 minutes. This allows the flavors to meld nicely together for a more robust taste.
Step 5
Serve and Enjoy: Before serving, give the salad another toss and taste. Adjust seasoning if necessary, and optionally garnish with fresh herbs like parsley or basil for added freshness and aroma.
Storage Options
Leftover spinach orzo salad can be stored in an airtight container in the refrigerator for up to three days. If you want to freeze it, avoid adding the spinach initially; instead, mix it in after thawing. To reheat, you can gently warm it in a saucepan over low heat, adding a splash of water or olive oil to refresh the texture.
Variations & Substitutions
For a gluten-free version, substitute the orzo with quinoa. If you prefer a vegan option, skip the feta cheese and add nutritional yeast or roasted chickpeas for a cheesy flavor and protein boost. You can also play with the dressing by replacing lemon juice with balsamic vinegar for a different flavor profile.
Frequently Asked Questions
Can I use frozen spinach instead of fresh? Yes, you can, but make sure to thaw and drain it thoroughly to remove excess moisture. Fresh spinach provides a better texture and flavor, but thawed frozen spinach works in a pinch if fresh isn’t available.
Is this salad suitable for meal prep? Absolutely! This salad holds up well for several days due to its sturdy ingredients. Just keep the dressing separate and mix it in when you’re ready to serve to keep the spinach fresh and crisp.
What other proteins can I add to this salad? To make it more filling, consider adding grilled chicken, shrimp, or chickpeas. These additional proteins will complement the salad’s flavors and make it a more substantial meal.
Spinach Orzo Salad Recipe
Ingredients
Main Ingredients
- 1.5 cups orzo pasta uncooked
- 3 cups baby spinach fresh
- 1 cup cherry tomatoes halved
- 0.5 cup feta cheese crumbled
- 0.25 cup red onion thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Cook the orzo pasta according to package instructions. Drain and set aside to cool.
- In a large bowl, combine the cooked orzo, spinach, cherry tomatoes, feta cheese, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the orzo mixture and toss until everything is well coated.
