Orzo Spinach Feta Salad with Tomato (Easy!)
This light and fresh orzo pasta salad features baby spinach, tomatoes, and tangy feta cheese! It's easy to prepare and tossed in a delicious lemon-vinegar dressing.
Servings: 5 (1-cup servings)
Ingredients
- 1 cup orzo pasta*
- 3 oz. fresh baby spinach
- 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
*Orzo: 1 cup dry orzo pasta equals about 6-7 oz.
Variations: Add sun-dried tomato, Kalamata olives, roasted red pepper, artichoke hearts, capers, red onion, pine nuts, vegan parmesan, chickpeas, cucumber, arugula, fresh parsley or dill, etc.
Gluten-free option: Classic orzo pasta isn't gluten-free, so find gluten-free orzo if needed. Or substitute your favorite small gluten-free pasta instead.
Oil-free option: Omit the vegan feta cheese, or use a homemade oil-free feta.
Yield: Recipe makes about 5 cups salad. If serving as a small side dish, it can serve about 6-8.
Recipe originally published November 2017. Updated May 2024.
Nutrition Per Serving (Estimate)
Calories: 187 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 4 g | Saturated Fat: 4 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.1 g | Potassium: 425 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 2500 IU | Vitamin C: 23 mg | Calcium: 76 mg | Iron: 1 mg
