This Spinach and Orzo Salad is a light yet satisfying dish that combines tender orzo pasta with fresh spinach, crunchy vegetables, and a zesty lemon vinaigrette. It’s the perfect balance of flavors and textures, making it a versatile option for lunch, dinner, or even as a side dish for gatherings. The simple ingredients come together quickly, and the fresh herbs elevate the dish with a burst of flavor. Whether you’re looking for something healthy to take to work or a dish to impress at a potluck, this salad is sure to be a hit.
Ingredients:
- 1 cup orzo pasta
- 4 cups fresh spinach, chopped
- 1 cucumber, diced
- 1/2 red onion, finely diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
- Cook the orzo according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large bowl, combine the chopped spinach, cucumber, red onion, cherry tomatoes, and Kalamata olives.
- Add the cooled orzo to the vegetables and toss gently.
- In a small bowl, whisk together the lemon juice, olive oil, red wine vinegar, garlic, salt, and pepper until well combined.
- Pour the dressing over the orzo and vegetable mixture and toss until everything is coated.
- Fold in the crumbled feta cheese and fresh parsley.
- Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.
This salad is perfect on its own or alongside grilled meats or seafood!
