5 from 1 vote

Orzo Salad with Spinach & Tomato

Easy 30-minute vegan Orzo Salad with a bright color pop from spinach and tomatoes! Super quick, fresh, and only 7 simple ingredients!
Author: Kaitlin - The Garden Grazer
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: Gluten-Free Option, Oil-Free, Vegan
Servings: 5 side servings

Ingredients

  • 1 cup orzo (uncooked)
  • 3-4 cups fresh baby spinach
  • 8 oz. grape tomatoes
  • 3 green onions

For the dressing

  • 3 Tbsp. red wine vinegar
  • 1 clove garlic
  • 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. Mince garlic. Add garlic, vinegar, basil, and salt 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 – the flavors get a chance to blend and intensify!

Notes

Also try it with some fresh basil in the summertime!
For gluten-free: try this with gf orzo if you can find it, otherwise substitute your favorite gluten-free pasta!

NUTRITION PER SERVING (ESTIMATE)

Calories: 130kcal | Carbohydrates: 26g | Protein: 5g | Potassium: 320mg | Fiber: 2g | Sugar: 2g | Vitamin A: 42.8% | Vitamin C: 15.5% | Calcium: 5.6% | Iron: 11.3%