Orzo Salad with Spinach & Tomato

Orzo Salad with Spinach & Tomato

Vegan, gluten-free (with gf orzo), oil-free
Makes about 4-6 side servings


  • 1 cup uncooked orzo
  • 3-4 cups fresh baby spinach
  • 8 oz. grape tomatoes
  • 3 green onions

{For the dressing}

  • 3 Tbsp. red wine vinegar
  • 1 clove garlic
  • 1 tsp. dried basil
  • 1/8 tsp. salt, more to taste


  1. Cook orzo: boil 2 cups water with some salt. Add 1 cup orzo, and let cook for 10-15 minutes until tender, stirring occasionally.
  2. Meanwhile, make the dressing. Mince garlic. Add garlic, vinegar, basil, and salt to a small bowl. Whisk/stir to combine. Set aside.
  3. Halve/quarter the tomatoes. Slice green onions. Roughly chop spinach if desired.
  4. In a large bowl place spinach, tomatoes, and green onion.
  5. When orzo is cooked, drain and immediately add to bowl. Stir well for a minute. (The heat from the orzo will lightly wilt the spinach.)
  6. Pour dressing over top and toss to combine.
  7. Recommended: cover and let sit in fridge for an hour before serving - the flavors get a chance to blend and intensify!

Source : https://www.thegardengrazer.com/2017/11/orzo-salad-with-spinach-tomato.html

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