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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.

Spinach and Orzo Salad




Photo by Thomas J. Story; Styling by 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
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
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
3

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

Step 4
4

Note: Nutritional analysis is per 1-cup serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories315
% Daily Value *
Total Fat 16g21%

Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 550mg24%
Total Carbohydrate 39g15%

Dietary Fiber 4.4g16%
Protein 6.9g

* The % Daily Value (DV) 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.