What Sets This Recipe Apart: The homemade basil vinaigrette adds a pop of tangy, herbaceous flavor, while the veggies make this Spinach Orzo Salad extra filling. This quick and easy recipe is perfect for a side dish and can easily double as a main course!

Looking for more orzo salad recipes? Try our caprese orzo salad and orzo pasta salad recipe.

spinach orzo salad in white bowl this recipe

I almost always have a bag or two of orzo on hand, using it in recipes like my chicken orzo soup and vegetable orzo. However, as soon as the weather starts to turn warm, I find myself making this orzo salad with spinach nearly every week.

There’s just something about the herbaceous, tangy flavor that just screams spring. Plus, it’s the perfect way to take advantage of all the fresh produce coming into season. And with minimal prep time and a quick cooking time, it’s perfect for meal prep and ready to eat in less than 30 minutes.

My family loves it as a side, and I often serve it as a light lunch on its own or paired with chickpeas, leftover shredded chicken, or grilled garlic shrimp. With a five-star rating and raving reviews, I know you’ll love it as much as we do!

close up side view spinach and orzo salad

Spinach Feta Orzo Salad Ingredients

The ingredients for the orzo spinach salad are pretty basic. If you’re missing an ingredient or two, there is almost always a substitute for it.  

  • Orzo pasta – (sub with ditalini or orecchiette)
  • Marinated artichokes – (sub with canned artichokes in brine)
  • Fresh spinach – (sub with arugula)
  • Plum tomatoes – (sub with other types of fresh tomatoes)
  • Green onions – (sub with chives)
  • Feta cheese – (sub with goat cheese or ricotta)
  • Vinaigrette – olive oil, lemon juice, vinegar, fresh basil, and lemon zest
ingredients for orzo spinach recipe

How to Make Spinach Orzo Salad

One of the best things about this spinach artichoke orzo is that it’s made in three easy steps. So you can whip this salad up in no time.

  • Step 1: Cook the pasta: Cook the orzo pasta in salted water according to package instructions. Drain and rinse under cold water. Add to a large salad bowl and set aside.
  • Step 2: Make the vinaigrette: Whisk together the olive oil, lemon juice, vinegar, and basil. I also love to add fresh lemon zest to the vinaigrette for even more flavor. Season with salt and pepper, to taste. Set aside.
basil vinaigrette for orzo spinach salad
  • Step 3: Combine and chill: To the orzo, add artichokes, spinach, tomatoes, green onions, and feta. Pour the vinaigrette over the salad and toss to combine. Taste for salt and pepper. Cover and refrigerate for 30 minutes before serving.
orzo feta spinach salad recipe in bowl

Orzo Salad Variations

Add even more flavor to the orzo salad with these easy add-ins:

  • Fresh cilantro, parsley, or dill
  • Cubed salami
  • Red onion, finely chopped or thinly sliced
  • Chopped sun-dried tomatoes or roasted red peppers
  • Grated or pressed garlic
  • Olives

How to Store Orzo Spinach Feta Salad

Leftover salad will last in the refrigerator for 2-3 days when stored in an airtight container. I do not recommend freezing this salad.

How to Serve Spinach Orzo Salad

Spinach orzo salad is a great salad to bring to picnics, potlucks, or to serve in the warmer months. It pairs well with grilled meats, burgers, and with other salads.

Here are a few favorites to serve alongside this orzo salad with spinach:

close up orzo spinach salad with artichokes

Love pasta salads? Here are more salads to try:

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overhead orzo spinach salad recipe

Spinach Feta Orzo Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 mins
  • Yield: 6 1x
  • Category: Salad
  • Method: Chopped
  • Cuisine: Mediterranean
Print Recipe

Description

Orzo salad with artichokes and spinach comes together in less than 30 minutes. It’s so fresh, delicious, and makes the best side.

Ingredients

Units Scale
  • ¾ cup dry orzo
  • 1 (6 – 10 oz.) jar marinated artichokes, drained + roughly chopped
  • 1 cup fresh spinach, roughly chopped
  • 2 plum tomatoes, chopped
  • 3 green onions, sliced
  • ⅓ cup crumbled feta

Basil Vinaigrette

  • ⅓ cup olive oil
  • 4 tsp. fresh lemon juice
  • 2 tsp. white wine vinegar or apple cider vinegar
  • 1 Tbsp. fresh basil, minced
  • 1 tsp. lemon zest, optional
  • Kosher salt and fresh black pepper

Instructions

  1. Cook orzo in salted water according to the box directions. Drain and rinse under cold water.
  2. Meanwhile, make the vinaigrette by whisking together the olive oil, lemon juice, vinegar, basil, and lemon zest. Season with salt and pepper, to taste.
  3. In a large salad bowl, combine the cooked orzo with artichokes, spinach, tomatoes, green onions, and feta. Pour the vinaigrette over salad and toss to combine. Cover and chill for 30 minutes before serving.

Notes

  • Leftovers: Leftover salad will keep refrigerated for 2-3 days in an airtight container.
  • Substitutions: Check my blog post for ideas on how to change up the salad to suit your preferences.

Nutrition

  • Serving Size:
  • Calories: 198
  • Sugar: 2.5 g
  • Sodium: 167 mg
  • Fat: 14.6 g
  • Carbohydrates: 14.9 g
  • Protein: 4.1 g
  • Cholesterol: 7.4 mg