Spinach Orzo Salad (without Cucumbers)
This Greek-inspired orzo salad is colorful and easy to scoop up with a spoon making it kid friendly!
Equipment
- 1 5-quart pot
- 1 chef's knife
- 1 large cutting board
- measuring cups and spoons
- 1 medium bowl
- 1 16-ounce jar optional
- 1 whisk
- 1 Colander
- 2 large bowls
Ingredients
- 2 garlic cloves diced (or 1 large garlic clove)
- ½ tsp salt
- 1 large lemon zest and juice
- 2 tbsp Dijon mustard
- 2 tsp red wine vinegar (use 2 tbsp if using a small or medium lemon)
- ¾ cup extra virgin olive oil
- ¼ tsp ground black pepper
- ¼ tsp salt
- 1 pound dried orzo pasta
- 1 12-ounce jar roasted red bell peppers chopped
- ½ cup pitted kalamata olives chopped (about 22 olives)
- 8 ounces fresh spinach chopped
- ½ small red onion diced (or 2 large shallots)
- 1 medium tomato chopped
- 6 ounces feta cheese crumbled (about ¾ cup)
Instructions
- Heat large pot of water on high until boiling. Make dressing while waiting for water to boil.
- Dice the garlic and leave on the cutting board. Put ¼ tsp of salt on the diced garlic. Using the flat side of your knife by the sharp edge, smash the salt into the garlic then scrape it back into a pile. Keep doing this process until it forms a paste-like texture.
- Whisk the garlic paste, lemon zest, lemon juice, Dijon mustard, and red wine vinegar together. Slowly pour the extra virgin olive oil while whisking into the salad dressing. (If you’re pressed for time, a great way to emulsify the dressing ingredients together is to put it in a glass jar, close the lid, and shake vigorously.)
- Add ¼ tsp of salt to boiling water and add the orzo. Cook according to package directions, stirring occasionally, until al dente, about 8 minutes. Drain the orzo in the colander, put it in large bowl to cool. Pour half of the dressing and mix well to coat the pasta so it doesn’t stick together, and it absorbs the dressing. Set aside to cool.
- Wash, drain, and cut all your vegetables while the orzo cools, reserving them in a separate bowl so the spinach doesn’t wilt.
- Put the remaining salad ingredients in the bowl with the orzo. Mix well until the salad dressing evenly coats the ingredients. Keep the salad in the refrigerator until ready to serve.
Video
Notes
Tips and Tricks
Can I make this vegan?
Yes. This tastes great with vegan feta cheese.
Can I make the dressing in a food processor?
Yes, and it does speed up the process. I would blend the garlic and salt first until it is chopped very finely, then add the remaining dressing ingredients and blend until emulsified and well combined. This recipe was developed when I had a small kitchen space without much room for appliances, so anyone can make this dressing regardless of the kitchen size.
What’s the best way to cook this in advance?
You can make the salad dressing and cook the orzo in advance. Still pour half of the dressing over the orzo so it doesn’t stick and store it separately from the remaining dressing and the chopped vegetables. Wait until shortly before serving to add the dressing and cheese and mix everything together. This helps to keep the spinach from getting soggy and the tomatoes from getting mealy, and helps to keep leftovers fresh for about 3 days.
If you are making this for a potluck and don’t think there will be any or will be very little leftovers, you can mix everything in advance and keep chilled in the fridge overnight. After the second night, the orzo soaks up more of the dressing, so it is a little drier than when it’s originally mixed. Add a little olive oil to brighten it up on day 3 if it seems dry.