Spinach and Orzo Salad

Total Time
20 mins

This herb vinaigrette-dressed pasta salad keeps better than a mayo-based one from the deli–and tastes better too.

Photo: Thomas J. Story; Styling: Randy Mon

1 cup orzo pasta

3 tablespoons olive oil

3 tablespoons red wine vinegar

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

About 1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 quart lightly packed baby spinach leaves, roughly chopped

1/4 cup slivered dried tomatoes packed in oil

12 pitted kalamata olives, sliced

Step 1

Cook orzo according to package directions. Meanwhile, in a large bowl, whisk together oil, vinegar, oregano, basil, 1/2 tsp. salt, and the pepper and reserve.

Step 2

Drain pasta, rinse with water until cool, and drain again. Add to bowl with dressing and gently mix in spinach, tomatoes, and olives to combine. Add more salt if you like.

Step 3

Keeps: Up to 2 hours at room temperature, 4 hours with ice packs.

Step 4

Note: Nutritional analysis is per 1-cup serving.

Nutrition Facts

Amount Per Serving
Calories 315Calories from Fat 44

% Daily Value *
Total Fat 16g25%

Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 550mg23%
Total Carbohydrate 39g13%

Dietary Fiber 4.4g18%
Protein 6.9g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Spinach and Orzo Salad