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orzo salad plated

Orzo Salad with Spinach, Tomatoes, and Feta

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5 from 1 review

A fresh and easy orzo salad with spinach, tomatoes, and feta, tossed in a light Italian dressing—perfect for summer meals and meal prep.

  • Total Time: 15 minutes
  • Yield: 5 1x

Ingredients

Units Scale
  • 8 ounces orzo pasta
  • 1/2-pint grape tomatoes, halved
  • 2 cups fresh spinach, julienned
  • 1 tablespoon black olives, diced
  • 1/4 cup feta cheese
  • 1/4 cup Italian salad dressing

Instructions

  1. Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain well.

  2. Transfer the orzo while still warm to a large bowl and immediately add the julienned spinach. Toss gently—the heat from the orzo will help the spinach wilt just enough without overcooking it.

  3. Add the grape tomatoes and feta cheese, then pour in ¼ cup of your Italian dressing.

  4. Toss everything together until evenly coated.

  5. Cool – let the salad cool slightly before serving or refrigerate if making ahead. If the salad has been sitting, give it a quick toss and add an extra tablespoon or more of dressing just before serving to freshen it up and bring back that bright flavor.

Find it online: https://www.amysnutritionkitchen.com/orzo-salad-with-spinach-tomatoes-and-feta/

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