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.
This light and fresh orzo tomato salad is such an easy side dish to prepare. And it only takes 7 ingredients and 30 minutes.
It is made with fresh spinach, juicy tomatoes, and a simple garlic-vinegar dressing.
Plus it is even better when made ahead of time, giving the flavors a chance to blend and intensify after chilling in the fridge.
It is also great for meal prep, take-along lunches, and summer get-togethers as well.
Ingredients for Orzo Salad
For this recipe you will need:
- 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
- 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.
- Garlic cloves
- Dried basil: Or other herbs of choice such as dried Italian seasoning, dried oregano, etc.
Pine nuts also add great texture.
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 olive oil if desired.
Veggies: Toss in other vegetables as you see fit. Sun-dried tomatoes, red bell pepper, roasted bell pepper, artichokes, etc.
Fresh herbs: Fresh herbs also add brightness to this recipe. Fresh basil, parsley, dill, etc.
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 is a great dish to enjoy year round.
Just be sure to find ripe, flavorful tomatoes because it can make all the difference.
For more inspiration, browse all orzo recipes.
Orzo Salad with Spinach & Tomato
- 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)
- 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.
Nutrition Per Serving (Estimate)
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