I’m trying to work my way through a large tub of spinach this week before it gets wilted, so today I threw a bunch of it into a really simple salad with orzo, sun dried tomatoes (another ingredient I’m trying to use up), and some of my leftover feta that I have stashed in the freezer. I topped it all off with a super simple homemade balsamic vinaigrette. I absolutely LOVE super simple salad like this Spinach and Orzo Salad. For me this would be a great light lunch, but you could also serve it along side some of your summer grilling!
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Take Your Spinach and Orzo Salad Further…
I kept my salad simple because, like I said, I was using up leftovers. But, if you want to take it further you could always add some thinly sliced red onion, maybe some kalamata olives, grilled chicken, or chopped artichoke hearts. This salad is super flexible!
Spinach and Orzo Salad with Balsamic Vinaigrette
Servings 4Ingredients
BALSAMIC VINAIGRETTE
- 1/4 cup olive oil ($0.52)
- 2 Tbsp balsamic vinegar ($0.22)
- 1 clove garlic, minced ($0.08)
- 1 tsp Dijon mustard ($0.03)
- Salt and pepper to taste ($0.03)
SALAD
- 1/2 lb orzo ($0.50)
- 4 cups fresh baby spinach ($1.50)
- 1/2 cup sun dried tomatoes ($1.50)
- 2 oz feta ($1.12)
Instructions
- Prepare the vinaigrette first to allow the flavors time to blend. Add the olive oil, balsamic vinegar, minced garlic, Dijon, about 1/4 tsp salt, and some freshly cracked pepper to a jar or bowl. Whisk until the ingredients are combined, or place a lid on the jar and shake for 10-15 seconds. Set the dressing aside.
- Bring a pot of water to a boil to cook the orzo. Once boiling, add the orzo and continue to boil until tender. Drain the orzo and allow it to cool just slightly.
- While waiting for the orzo to cook, chop the sun dried tomatoes into small pieces. Place them in a bowl and cover with hot water (I used a ladle full of boiling water from the pot just before adding the pasta). Let the chopped sun dried tomatoes sit in the hot water for about 5 minutes, then drain.
- Place the baby spinach in a large bowl. Add the drained and still warm orzo to the bowl, along with the soaked sun dried tomatoes, and crumbled feta cheese. Pour the balsamic vinaigrette over top, then toss until the ingredients are combined and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.
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Nutrition
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How to Make Spinach and Orzo Salad – Step by Step Photos
Make the balsamic vinaigrette first to allow the flavors a few minutes to blend. This dressing is super easy and only takes about five minutes. Add 1/4 cup olive oil, 2 Tbsp balsamic vinegar, 1 clove of minced garlic, 1 tsp Dijon mustard, about 1/4 tsp salt, and some freshly cracked pepper to either a small jar or a bowl. Place a lid on the jar and shake for 10-15 seconds, or whisk it in a bowl until combined. Set the dressing aside.
Cook 8oz. (about 1 cup) orzo according to the package directions. Once cooked, drain it in a colander, and let it cool for just a few minutes. Meanwhile, prepare the sun dried tomatoes. These are the type that I use and in my local store they are in the produce department. I used about 1/2 cup of these tomato halves, which was about 11 pieces. The pieces are large, though, so we want to chop ’em up.
Chop the tomatoes into small pieces. Since these are the dry type of sun dried tomatoes (as opposed to oil packed), we want to soften them up some. Place the chopped tomatoes in a bowl and cover them with hot water. I just ladled some of the boiling water that I was boiling for the orzo (before I actually added the orzo) over the tomatoes. Let them sit in the hot water for about 5 minutes, then drain them.
Place about 4 cups of fresh baby spinach in a large bowl. Add the drained and slightly cooled orzo (it should still be warm–this helps wilt the spinach just a bit), softened sun dried tomatoes, and 2 oz. crumbled feta.
Drizzle the balsamic vinaigrette over the salad (I used the entire batch of vinaigrette).
Toss the ingredients together until they are combined and coated in the balsamic vinaigrette. The spinach leaves will soften after a few minutes as they absorb the dressing and heat from the orzo. I like to save just a little of the feta to sprinkle over top as well.
And that’s it! Could this Spinach and Orzo Salad be any easier?? Good food doesn’t have to be complicated.
I used a 250g (about 1/2 lb) bag of baby spinach, chopped, so yeah… a lot of spinach. I added chopped Kalamata olives. I probably used more feta than the recipe called for. I added vegetarian “chicken” pieces. I took this salad to work for lunches. This recipe is so simple and delicious, I love it. This is a great recipe to make in autumn/winter when fresh tomatoes are not in season (winter right now where I live). I am looking forward to making recipe again and again, maybe adding roasted chickpeas and/or toasted pine nuts. The dressing is perfect as it is. Thanks for this keeper of a recipe.
This has become my go-to hot summer recipe. Perfect for potlucks too! Sometimes I add some salami chunks, chickpeas, Kalamata olives, or all of the above. So yummy!
Wow, my husband and I really liked this. And it was so easy.
I mostly followed the recipe, but substituted a few things and added a few others.
– instead of feta, I added mozzarella balls (per another commenter)
– instead of straight spinach, I added baby greens (a kale, spinach and swiss chard mix from Costco)
– added cherry tomatoes and toasted pine nuts
Eating it with garlic bread made for a filling, but light and delicious meal.
Thank you for sharing, Beth!
Tasty side dish! Only gave it 4 stars because the amount of balsamic vinegar and raw garlic gave it a bit too much of a bite for me. I will definitely make it again though and try reducing the amount of vinegar and replacing the raw garlic with some garlic powder. This go around I used Israeli couscous instead of orzo (just because it’s what I had available) and added an extra cup of spinach to work in some more greens.
I got this recipe from my daughter a couple of years ago. And it is simply amazing. The dressing is so good. I’d like to add some fresh cucumber and maybe fresh tomato, olives, if I have them. I also like to add some crab meat just to make it a complete meal. Definitely my favorite pasta salad recipe so glad I found this! I try to make it a few times every summer. Also, I don’t care for feta, so I’ll leave that out and add fresh mozzarella balls
Love this recipe, it is a go-to for me. I do not like sundried tomatoes, so I throw a pint of halved cherry tomatoes in with it.
I subbed 0% greek yogurt for half of the olive oil in the dressing this time and it turned out amazing!
I made this for the first time this year this evening. Delicious as always! This recipe has become a summertime staple in our dinner rotation in the last couple years. I usually add white beans or chickpeas and either walnuts or pine nuts to give it some extra protein to enjoy as a one- bowl meal. Many of your recipes have become my go-tos for something simple and tasty, namely the “poor man’s burrito bowls” and the spicy peanut ramen.
WOW! This was amazing. We chose to eat this as a more spinach-based salad so we used an entire huge container of spinach, and kept the orzo and S-D-T ratios the same. And naturally we went ham on the feta. We tripled the dressing to account for all of that spinach and we devoured the entire huge box of spinach. I honestly don’t think we’ve ever finished such a big box before. This is a MUST.
A friend of mine did something very similar, but instead of SD tomatoes, she used dried cherries, and added a bit of fresh torn herbs in with the spinach, like basil and mint. It was so good. Great base to try a little savory/sweet combo.
This recipe looks delicious! I’m going to make it for a dinner party – how many people does the recipe feed (as a side).?
I guess it just depends on how big of a serving you usually do for side dishes. Four to be safe, maybe 6 if you do smaller side portions.
SOOOO good. One of the best pasta salads I’ve ever had! And so simple to throw together. Literally going to eat this every week this summer haha. It’s great as a dinner side, and makes the perfect work lunch, too!
This was soooo good! My whole family loved it. The flavors were well balanced and made a great side dish.
Made this recipe today. Absolutely in love with the flavors. So delicious and this is definately an addition to my meals. New to your page and cannot wait to explore more of your recipes.
This recipe is amazing! I added leftover chopped walnuts, and then honey and oregano to the dressing. Definitely a keeper! I loved eating it warm. Also, the feta we had in the fridge had herbs, which I’d definitely use again for added flavor.
We’ve made this a few times now. Was a summer go-to salad, but now still a recipe we have enjoyed as it gets colder! Having the pasta makes this more filling than a traditional spinach salad. Most of the ingredients are on-hand, just need fresh spinach each time.
Happy to hear it Eileen!
What would be a good substitute for the orzo? They didn’t have that available at my local grocery store.
You could use quinoa or just another small shaped pasta!
This salad packs a huge flavor punch! I did make a few adjustments. I left out the feta because I’m not a huge cheese lover (I know, I know) and my husband is lactose intolerant. I also preferred to keep it light and let the other flavors shine through. I added a few chopped up kalamata olives and a can of artichoke hearts. The artichoke hearts don’t add much flavor, in my opinion, but they bulk it out a bit more and add another plant. I found the ratios super flexible and didn’t really measure anything. The dressing is so simple but somehow so amazing! I did use a little less oil and a little more vinegar than the recipe calls for, in an attempt to keep it lower-fat and lower-calorie. As delicious as this salad is, it’s still higher calorie and more expensive than most of the salads I make. Definitely so amazing and delicious, though.
This recipe was super delicious and easy. I made it with whole grain pasta just to be healthier but it ended up adding a great flavor. The dressing was the star with such simple ingredients.
This dressing is delicious! I didn’t have orzo so I used small shells, and I left out the sundried tomatoes, but I added thinly sliced red onion and some sliced Greek olives. I love it! Will definitely make again :)
Another great recipe, thanks Beth! I add olives and anchovies but kept the base and dressing the same. Perfect for a quick lunch.
Perfect work lunch! Thank you for another great recipe!
What is a good alternative for feta? I forgot to get it at the supermarket, but I can’t think of anything that has the same fresh/salty taste.
I don’t think there is anything that has the same taste, but there are other cheeses that would also go well. Maybe try some chevre, or some shaved Parmesan?
Delicious! I added a little maple syrup to the dressing and toasted pinenuts to the salad. THANK YOU!
I really loved this recipe! It’s so refreshing for summer and it’s super easy!
This dressing is delicious! I didn’t have orzo so I used small shells, and I left out the sundried tomatoes, but I added thinly sliced red onion and some sliced Greek olives. I love it! Will definitely make again :)
Oops, meant to post as a separate comment!
This salad is my all time favorite. I add artichoke hearts, rotisserie chicken, and frozen (thawed) PEAS! I store the hot separate from the salad, reheat and BOOM amazing salad ready to go. I up the sun-dried tomatoes because, well, they’re delicious. Thank you!
This is great!! I threw in a whole can of artichoke hearts (and went a little heavy in the feta) and it was fantastic.
Family loves it!! Thank you!
made this tonight as a self-avowed terrible cook. i added roasted chickpeas and panfried chicken and HOLY SHIT THIS IS SO GOOD. i have literally not stopped texting my friends about it, and for the first time ever, i’m excited for other people to eat my cooking.
Glad I’m not the only self-avowed horrid cook, hehe. My husband and I made this before with couscous instead of orzo, will have to try this version.
I love this salad. My son in law who’s not always thrilled with salads says he could eat this everyday. I like it best cold. Thanks for a great recipe.
This is a go-to recipe for me! Sometimes I sub the sundried tomatoes for dried cherries or cranberries :-)
Will this recipe hold okay in the fridge if I want to make it the night before to have at lunch at work the next day? Or is it better to just make it in the morning?
Thanks!!
I would definitely make it in the morning, but you can prepare the ingredients the night before, keep them separate, and then just assemble in the morning. :)
If you don’t mind the warm orzo wilting the spinach a little, then make it the night before. The spinach will be wilted and flavored by the dressing. This is what I did and I wouldn’t change a thing.
It’s funny that you made this to use up ingredients. I made it to add and use up a grilled chicken breast! Lovely, easy salad.
This was delicious (and is still as I’m currently eating it for lunch). To add a little more to it to make a little more filling as an entree rather than a side, I added extra spinach (mine wilted quite a bit because the orzo was still pretty warm, so it didn’t look like much more) and added thinly sliced red onion and chopped walnuts.
This is a fantastic recipe! I used homemade oven dried tomatoes in oil instead of the sundried tomatoes. The leftovers kept well for the week and were awesome for work lunches. I just microwaved the leftovers for about 10-15 seconds to take the chill off. Thanks!!
What is the nutritional value for this recipe?
Beth doesn’t publish nutritional value but you can try to calculate it yourself using a variety of nutritional calendars. I used MyFitnessPal to track it for myself.
This inspired me to make a similar rendition to use up some stuff I had in the fridge! I used arugula instead of spinach, parmesan instead of feta, grape tomatoes, and then subbed in lemon juice for the vinegar in the dressing – YUM! It was a hit at the cookout. Thanks, Beth!
Would this work with frozen spinach?
I think this one is better suited for fresh spinach. Frozen spinach will be quite stringy.
This was great. It’s all my favorite flavors and I added kalamata olives. I would have loved a squeeze of lemon, too.
Tasty, easy, yummy! I will make this again.
This is so great — I have all these ingredients right now, except I have spring mix salad instead of spinach. Yum. Can’t wait!
Hi Beth!
I made this with cucumbers and radishes instead of the dried tomato, and it was still super nice and with an extra crunch!
Thanks for the recipe, as always.
This was fantastic! We added some shrimp for a quick protein.
Easy and satisfying meal, perfect with a glass of wine! Took no time at all to whip up and very flavorful. Thank you!
what is an Orzo? I can’t find it anywhere…. is there a substitute using normal ingredients?
Orzo is just a pasta shape. You can use any pasta shape you want.
YUM! Do you think I can sub cherry tomatoes instead of sundried tomatoes?
Yep, that would be delicious!
Yum! This looks like the perfect salad for hot summer days.
This looks delicious!!!Can’t wait to try it!
Could you do this with oil packed sundried tomatoes? I have some in the fridge I’d love to clear out!
Sure can! You probably won’t need to soak them in water like I did.