4.8 from 15 votes
Orzo Spinach Feta Salad with Tomato (Easy!)
This light and fresh orzo pasta salad features baby spinach, tomatoes, and tangy feta cheese! It's easy to prepare and tossed in a delicious lemon-vinegar dressing.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
5
(1-cup servings)
Calories:
187 kcal
Course:
Side Dish, Salad
Cuisine:
Vegan, gluten-free
Ingredients
- 1 cup orzo pasta (about 6 oz.)
- 3 oz. spinach about 3-4 cups, fresh baby
- 1 pint grape tomatoes
- 3-4 green onions
- 1/3 cup vegan feta cheese crumbles
- 2-3 Tbsp. basil optional, fresh
For the lemon-vinegar dressing:
- 2 Tbsp. lemon juice fresh
- 2 Tbsp. red wine vinegar
- 1 clove garlic minced
- 3/4 tsp. basil dried
- 1/8 tsp. salt
- olive oil optional, 1-2 Tbsp
Instructions
- Cook the orzo: Cook orzo according to package instructions, leaving al dente (slightly firm, not mushy). To cook the orzo, I boil about 3 cups water. Then add 1 cup orzo, reduce the heat, and gently simmer for about 8-9 minutes or until tender. Stir occasionally to prevent it from sticking on the bottom.
- Make the dressing: Meanwhile, add all dressing ingredients to a small bowl. Whisk to combine. Set aside.
- Prepare the veggies: Give the spinach a couple rough chops if the leaves are large. Halve the tomatoes. Slice green onions. Place in a large mixing bowl.
- Assemble: When orzo is cooked, drain and immediately add to the bowl. Stir well with a spatula for a minute. (The heat from the orzo will lightly wilt the spinach.) Then pour the dressing over the top and stir to combine. Add in the feta and roughly chopped fresh basil if using. Taste and adjust flavors if needed. (Add more lemon, vinegar, feta, fresh herbs, etc.)
- Serve: Either serve this dish immediately, or refrigerate in a sealed container for an hour before serving. This allows the flavors to blend and intensify.
Cup of Yum
Notes
- Variations: Add sun-dried tomato, Kalamata olives, roasted red pepper, artichoke hearts, capers, red onion, pine nuts, vegan parmesan, chickpeas, cucumber, arugula, fresh parsley or dill, etc.
- Gluten-free option: Classic orzo pasta isn't gluten-free, so find gluten-free orzo if needed. Or substitute your favorite small gluten-free pasta instead.
- Oil-free option: Omit the vegan feta cheese, or use a homemade oil-free feta.
- Yield: Recipe makes about 5 cups salad. If serving as a small side dish, it can serve about 6-8.
- Recipe originally published November 2017. Updated May 2024.
Nutrition Information
Calories
187kcal
(9%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
0.1g
(1%)
Potassium
425mg
(9%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2500IU
(50%)
Vitamin C
23mg
(26%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5 (1-cup servings)
Amount Per Serving
Calories 187
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Potassium | 425mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2500IU | 50% |
| Vitamin C | 23mg | 26% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.