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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!
AuthorKaitlin - The Garden Grazer
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
CourseSalad, Side Dish
CuisineGluten-Free Option, Oil-Free, Vegan
Servings5 side servings


  • 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.


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)

Calories: 129 kcal | Carbohydrates: 26 g | Protein: 5 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 306 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 2139 IU | Vitamin C: 13 mg | Calcium: 40 mg | Iron: 1 mg