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!
Servings: 5 side servings
- 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)
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!
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!
Calories: 130kcal | Carbohydrates: 26g | Protein: 5g | Potassium: 320mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2140IU | Vitamin C: 12.8mg | Calcium: 56mg | Iron: 2mg