This light and fresh Orzo Pasta Salad recipe features baby spinach, tomatoes, tangy feta, and a delicious lemon-vinegar dressing! It's quick to prepare and easy to customize. (Vegan with gluten-free and oil-free options.)
This Orzo Pasta Salad is fresh, colorful, and so delicious!
It features tender orzo pasta, fresh spinach, sweet & juicy tomatoes, and tangy feta cheese. Then we toss it with a delicious lemon-vinegar dressing!
Plus it's a great dish to make ahead of time. This gives the flavors a chance to blend and intensify as it chills in the fridge. So it's perfect for a summer BBQ side dish, meal prep, take-along lunches, potlucks, and gatherings.
Best of all you can expand it however you see fit! See below for some fun ideas on making it your own.
Ingredients for Orzo Spinach Salad
For this recipe you'll toss together in a large bowl:
- Orzo pasta: This is a small rice-shaped pasta and it's typically not gluten-free. So seek out gluten-free orzo if needed, or you can substitute with small gluten-free pasta if needed.
- Fresh spinach: We'll use about 3 to 4 cups fresh baby spinach leaves for this recipe, or about 3 ounces. You could also use half spinach and half baby arugula if desired!
- Grape tomatoes: Or cherry tomatoes. I use these because they have bold, sweet 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 stronger taste.
- Vegan feta cheese: Either store-bought or homemade works great. Lately I've been using the "Follow Your Heart" dairy-free feta crumbles.
- Fresh basil: This is optional, but recommended! It adds tasty flavor.
- Fresh lemon juice: You'll need two tablespoons lemon juice. Add more to taste, or include some lemon zest as well.
- Red wine vinegar: Or substitute balsamic vinegar for a different flavor profile.
- Fresh garlic clove
- Dried basil: Or substitute other herbs of choice such as Italian seasoning, dried oregano, etc.
- Salt: I use fine grain salt for this recipe. You can also include black pepper to taste if desired.
Customizing
Other additions: Expand this salad as you see fit! Toss in sun-dried tomatoes, Kalamata olives, roasted red bell pepper, artichoke hearts, capers, pine nuts, Vegan Parmesan Cheese, chickpeas for protein, or cucumber. You can also whisk in a teaspoon of Dijon mustard to the dressing.
Adding oil: The dressing is prepared oil-free, but feel free to whisk in a tablespoon or two of good quality extra-virgin olive oil if desired.
Fresh herbs: Add even more brightness with fresh dill, parsley, chives, etc.
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. It's a great dish to enjoy year round! Just be sure to find ripe, flavorful tomatoes because it can make all the difference.
Storing
Store leftovers in an airtight container in the refrigerator. I find it keeps for about 3-4 days. If not using the optional olive oil in the dressing, the salad slightly dries out as it sits. So feel free to stir in a fresh squeeze of lemon juice or drizzle of vinegar when serving the leftovers.
For more inspiration, also browse all vegan salad recipes or tomato recipes.
Orzo Spinach Feta Salad with Tomato (Easy!)
Ingredients
- 1 cup orzo pasta (about 6 oz.)
- 3 oz. fresh baby spinach (about 3-4 cups)
- 1 pint grape tomatoes
- 3-4 green onions
- 1/3 cup vegan feta cheese crumbles
- 2-3 Tbsp. fresh basil (optional)
For the lemon-vinegar dressing:
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. red wine vinegar
- 1 clove garlic, minced
- 3/4 tsp. dried basil
- 1/8 tsp. salt
- Optional: 1-2 Tbsp. olive oil
Instructions
- Cook the orzo: Cook orzo according to package instructions, leaving al dente (slightly firm, not mushy). To cook the orzo, I boil about 3 cups water. Then add 1 cup orzo, reduce the heat, and gently simmer for about 8-9 minutes or until tender. Stir occasionally to prevent it from sticking on the bottom.
- Make the dressing: Meanwhile, add all dressing ingredients to a small bowl. Whisk to combine. Set aside.
- Prepare the veggies: Give the spinach a couple rough chops if the leaves are large. Halve the tomatoes. Slice green onions. Place in a large mixing bowl.
- Assemble: When orzo is cooked, drain and immediately add to the bowl. Stir well with a spatula for a minute. (The heat from the orzo will lightly wilt the spinach.) Then pour the dressing over the top and stir to combine. Add in the feta and roughly chopped fresh basil if using. Taste and adjust flavors if needed. (Add more lemon, vinegar, feta, fresh herbs, etc.)
- Serve: Either serve this dish immediately, or refrigerate in a sealed container for an hour before serving. This allows the flavors to blend and intensify.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this Orzo Spinach Feta Salad recipe with tomato, also check out:
- Arugula Pasta Salad
- Asian Style Chopped Salad
- BBQ Chickpea Chopped Salad
- Asparagus Mushroom Stir Fry
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SHARON WINTERSTINE says
Can I make this the day before I need it?
Kaitlin says
Hello, Sharon! Yes, I find this dish does well made ahead of time. Hope you enjoy if you give it a try!
Sandra says
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.
Kaitlin says
Hello, Sandra! That's wonderful to hear. Truly hope you enjoy any recipes you try!