Greek Orzo Pasta Salad with Spinach
Bright, zesty, and bursting with Mediterranean flavors, this Greek Orzo Pasta Salad with Spinach is the ultimate crowd-pleaser for any occasion. Made with tender orzo pasta, crisp cucumbers, juicy cherry tomatoes, earthy spinach, and salty Kalamata olives, this salad hits every flavor note. Creamy crumbled feta cheese adds a luscious contrast, while a tangy, homemade dressing of extra-virgin olive oil, fresh lemon juice, and red wine vinegar ties it all together with a touch of oregano and garlic. Perfect for summer picnics, potlucks, or meal prep, this dish comes together in just 30 minutes and can be served chilled or at room temperature. Packed with vibrant, wholesome ingredients, it's a nutritious and flavorful addition to your table.
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Recipe Information
Ingredients
- 1.5 cups orzo pasta
- 4 cups baby spinach
- 1.5 cups cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 0.75 cups kalamata olives
- 0.75 cups feta cheese, crumbled
- 0.25 cups extra-virgin olive oil
- 3 tablespoons lemon juice
- 1.5 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Cook the orzo pasta according to the package instructions until al dente, usually about 8-10 minutes. Drain and rinse the orzo under cold water to stop the cooking process and prevent sticking. Set aside to cool.
While the pasta is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber into small cubes, thinly slice the red onion, and roughly chop the baby spinach. Place all the veggies into a large mixing bowl.
Add the kalamata olives and crumbled feta cheese to the bowl with the vegetables.
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper to make the dressing.
Add the cooled orzo to the bowl with the vegetables and pour the dressing over the top. Gently toss everything together until well combined and evenly coated with the dressing.
Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
Cover the bowl and refrigerate the salad for at least 20-30 minutes to let the flavors meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 5328 mg | 232% | |
| Total Carbohydrate | 274.7 g | 100% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 21.5 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1272 mg | 98% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 1130 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
