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!
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.
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