• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Garden Grazer
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Newsletter
  • Matcha
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Gluten-Free
    • Oil-Free
    • Newsletter
    • Matcha
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Salad

    Orzo Salad with Spinach and Tomato

    Nov 30, 2017 by Kaitlin

    Easy 30-minute vegan Orzo Salad recipe with fresh spinach, juicy tomatoes, and a garlic-vinegar dressing! Quick to prepare and only 7 simple ingredients.

    orzo tomato spinach salad in a bowl with spoon

    This fresh Orzo Tomato Salad is such an easy side dish! And it only takes 7 ingredients and 30 minutes.

    We combine chewy orzo with fresh spinach, juicy tomatoes, and a simple garlic-vinegar dressing.

    Plus it's even better when made ahead of time. This gives the flavors a chance to blend and intensify after chilling in the fridge.

    So it's great for meal prep, take-along lunches, and summer get-togethers as well.

    Uncooked orzo pasta in a small jar with spoon

    Ingredients for Spinach Orzo Salad

    For this recipe you will toss together in a large bowl:

    • Orzo pasta: Orzo is typically not gluten-free. So you can try replacing it with cooked rice, quinoa, or small gluten-free pasta if needed.
    • Fresh baby spinach leaves: We will use about 3 to 4 cups fresh spinach for this recipe.
    • Grape tomatoes or cherry tomatoes: I use these because they have the most flavor. But you could also substitute roma tomatoes or ripe garden tomatoes if desired.
    • Green onion (scallion): Or use thinly sliced red onion for a bolder taste.
    • Red wine vinegar: Or substitute fresh lemon juice or balsamic vinegar for a different flavor profile.
    • Fresh garlic cloves
    • Dried basil: Or other herbs of choice such as dried Italian seasoning, dried oregano, etc.
    • Salt: I use fine grain salt for this recipe. You can also include black pepper to taste if desired.

    Tip: Pine nuts also add great texture to this salad!

    Ingredients for orzo tomato spinach salad in a bowl

    Customizing

    Olives + dairy-free cheese: Kalamata olives and vegan feta cheese crumbles add a really nice, salty pop of flavor.

    Adding oil: The dressing is made oil-free, but feel free to whisk in a tablespoon of good quality olive oil if desired.

    Vegetables: Toss in other veggies as you see fit. Sun-dried tomatoes, red bell pepper, roasted bell pepper, artichokes, etc.

    Fresh herbs: These can add more brightness to this recipe. Try adding fresh basil, parsley, dill, etc.

    Bowl of orzo tomato salad with spoon

    Serving

    Either serve this dish immediately, or let it chill in the refrigerator for at least an hour. This gives the flavors a chance to blend and intensify.

    Note: It's a great dish to enjoy year round! Just be sure to find ripe, flavorful tomatoes because it can make all the difference.

    Orzo salad in a bowl with tomato, spinach, and green onion

    For more inspiration, also browse all vegan salad recipes or tomato recipes.

    orzo tomato spinach salad in a bowl with spoon

    Orzo Salad with Spinach and Tomato

    A light orzo salad with fresh spinach, juicy tomatoes, and a garlic-vinegar dressing. Easy to prepare and only 7 simple ingredients!
    4.60 from 5 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Salad, Side Dish
    Cuisine: Gluten-Free Option, Oil-Free, Vegan
    Servings: 5 side servings

    Ingredients

    • 1 cup orzo pasta (uncooked)
    • 3-4 cups fresh baby spinach
    • 8 oz. grape tomatoes
    • 3 green onions
    • Optional: kalamata olives or vegan feta add a great, salty pop of flavor

    For the garlic-vinegar dressing:

    • 3 Tbsp. red wine vinegar
    • 1 clove garlic, minced
    • 1 tsp. dried basil
    • 1/8 tsp. salt (more to taste)

    Instructions

    • Cook orzo: Boil 2 cups water with some salt. Add 1 cup orzo, reduce heat, and gently simmer for 10-15 minutes until tender, stirring occasionally.
    • Meanwhile, make the dressing: Add all dressing ingredients to a small bowl. Whisk/stir to combine. Set aside.
    • Halve/quarter the tomatoes. Slice green onions. Roughly chop spinach if desired.
    • In a large bowl place spinach, tomatoes, and green onion.
    • When orzo is cooked, drain and immediately add to bowl. Stir well for a minute. (The heat from the orzo will lightly wilt the spinach.)
    • Pour dressing over top and toss to combine.
    • Recommended: Cover and let sit in fridge for an hour before serving so the flavors get a chance to blend and intensify.

    Notes

    Herbs: Add fresh basil (or other herbs) in the summertime for added flavor.
    Gluten-free option: Orzo is not gluten-free, but you can try this with GF orzo if you can find it. Otherwise substitute your favorite gluten-free pasta.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Orzo Salad with Spinach and Tomato
    Amount per Serving
    Calories
    129
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    306
    mg
    9
    %
    Carbohydrates
     
    26
    g
    9
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    2139
    IU
    43
    %
    Vitamin C
     
    13
    mg
    16
    %
    Calcium
     
    40
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Orzo Spinach Tomato Salad recipe, also check out:

    • Arugula Pasta Salad
    • Asian Style Chopped Salad
    • BBQ Chickpea Chopped Salad
    • Asparagus Mushroom Stir Fry

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Arugula Pasta Salad
    • Roasted Chickpea Salad with Hummus
    • Asian Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating:




    1. SHARON WINTERSTINE

      July 03, 2021 at 11:09 am

      Can I make this the day before I need it?

      Reply
      • Kaitlin

        July 03, 2021 at 11:16 am

        Hi Sharon! Yes, I find this dish does well made ahead of time. Feel free to add a touch of olive oil as well if desired. Hope you enjoy if you give it a try!

        Reply
    2. Beverly

      August 31, 2019 at 3:19 pm

      Do you have the link to your original dressing? Or was the only thing different that the olive oil is missing? Thanks!

      Reply
      • Kaitlin McGinn

        September 16, 2019 at 9:03 am

        Yes! Only the olive oil is omitted. Please feel free to add some in as desired (about 1-2 Tbsp.)

        Reply
    3. Betsy Kassman

      July 14, 2019 at 8:13 am

      Can I add a bit of olive oil for the dressing?

      Reply
      • Kaitlin McGinn

        July 16, 2019 at 9:55 am

        Absolutely!

        Reply
    4. Sandra

      September 08, 2018 at 3:38 am

      Spotted this on Pinterest - those photos are fantastic - this looks delicious! I'm looking forward to trying this. I'd love to make it as a meal prep recipe for lunches for several days. I especially like the no oil aspect. I'm counting calories and a couple of tbsp. makes a big difference in the numbers! Will check out the rest of your blog to see what other goodies I can find.

      Reply
      • Kaitlin | The Garden Grazer

        September 08, 2018 at 8:18 pm

        Hi Sandra! So great to hear! Hope you enjoy any recipes you try.

        Reply

    Primary Sidebar

    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

    Footer

    ↑ back to top

    Info

    About
    Privacy Policy
    Contact

    Follow

    Subscribe
    Facebook
    Instagram
    Pinterest

    Recipes

    Recipe Index
    Oil Free Vegan Recipes
    Gluten Free Vegan Recipes

    Copyright © 2023 The Garden Grazer