Spinach and Orzo Salad (2024)

3 tablespoons olive oil

2 cloves garlic, thinly sliced

Juice and zest of 1 lemon

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 ounces baby spinach leaves

1 pound cooked orzo

1 cup pitted Kalamata olives, roughly chopped

4 ounces chopped feta or haloumi cheese

1/4 cup thinly sliced red onion

1/4 cup finely chopped fresh mint leaves

Per serving: 361 calories

13 g fat

3 g saturated fat

48 g carbohydrate

2 g fiber

11 g protein

#### Nutritional analysis provided by Self

Leave a Review

• A wonderful salad. I used crumbled goat instead of feta because I don’t care for feta. I like the creaminess the goat provided. I also used leftovers of a lemon anchovy dressing I had from the week before. Not because I didn’t think the dressing listed wouldn’t be good, but because I wanted to use it up. It was a good addition.

  • drloverde

  • Sherman Oaks, CA

  • 6/6/2020

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• Simple, fresh, easy. I added a few grape tomatoes, but otherwise made as directed. IT was delicious. Had leftovers the next day and it was just as good as day one. It's a keeper.

  • Anonymous

  • Greencastle, IN

  • 5/18/2020

• This was very good! Did make a few adjustments. Cooked 1lb of orzo in tomato/chicken bouillon. Subbed 7oz of olive tapenade for kalamatas. Doubled the spinach, added cherry tomatoes, bell pepper(diced), doubled the onion, the oil and garlic, no salt, doubled the black pepper and mint. Added the hot orzo to the oil lemon mixture, poured that over the spinach to wilt it. Tossed all the rest in ....amazing! Adding cheese, shredded chicken or sliced salami for those who need it. Great as is.

  • Anonymous

  • Redding, CA

  • 8/16/2019

• My guests loved this recipe and does keep well if made in advance. I used lemon olive oil (Queen Creek Olive Mill) and omitted salt. Otherwise made as directed.

  • pattishowell

  • colorado

  • 7/17/2019

• Some people noted that there was too much orzo and not enough spinach. Upon careful reading, I noted that the recipe calls not to cook one pound of Orzo but to use one pound of cooked orzo. So I cooked a half pound, and I increased the spinach to 6 or 7 ounces. I also put some of the oil-lemon juice and a bit more olive oil on the orzos right after cooking so they wouldn't become one mass of paste.

  • jarnquist

  • Tucson

  • 7/6/2019

• This has been a go-to recipe for me for several years. It's an annual request for our Labor Day Block Party, but I had to make a few adjustments this year which actually enhanced the salad. Biggest change was the cheese. I was almost undone when I opened my feta cheese to discover it completely covered with (dusty) mold. I substituted blue cheese which, to my complete surprise and delight, worked not only wonderfully but better. For the first time, I used the suggested mint which was also a good addition. Still left out the called for salt and it was perfect.

  • meastman2

  • 9/5/2018

• Delicious and Easy! Made this exactly was written. Made it for friends along with grilled veggies and tofu.

  • hjsslc

  • Salt Lake City, Utah

  • 7/2/2018

• This was delicious, even my carnivore husband devoured it. Didn't use olives, onion or mint. Added some cherry tomatoes and seared scallops. Will definitely be making this over and over again!

  • kaydic

  • MI

  • 3/20/2018

• Ok so this was amazing. I had to make a few adjustments due to what I had on hand and what I had to use up... Used pasta shells. Added chopped parsley and fresh basil at the end. Parmesan instead of feta. No olives because I don't like them. Half a can of diced Italian tomatoes and juices. Then lemon pepper grilled chicken. Out of this world!

  • akonsavage

  • Richland, WA

  • 4/25/2017

• A nice, quick, tasty side, which can double as a main course on a light eating night.

  • jnbartels

  • Alexandria, VA

  • 2/26/2016

• Forgot to mention I did not add the salt or the mint.

  • heidiho1

  • Panama City, fl

  • 8/16/2015

• We thought this was pretty terrific! Really appreciated the lemon, olive oil and garlic flavored dressing. Because of all the comments on dried vs cooked orzo, I weighed my orzo at about 14 oz dry and had about 4 cups cooked orzo which seemed about right. Also chopped my red onion. Served with bbq shrimp but could see it as a filling meatless meal. I will be making this again..

  • heidiho1

  • Panama City, fl

  • 8/16/2015

• Loved it!! Made this recipe for a dinner party side and received rave reviews. Like others, I don't like when reviewers change the recipe so much that is no longer exists as it was. That being said, I made a few of the small changes many reviewers recommended. Garlic very thinly sliced and slowly sautéed; omitted salt and mint; almost doubled the spinach instead of reducing the amount of Orzo. Delish!!!

  • cabpgb218

  • Camas, WA

  • 8/13/2015

• Scrumptious! The dressing is the key. Slice the garlic very very very thinly and saute in olive oil SLOWLY until golden. The feta and olives are very salty so I would recommend not adding salt to the dressing. I mixed everything together except the spinach so that it would store longer. Added spinach as needed for each meal. Also, I forgot the mint and didn't notice at all. This will definitely be a standard in my house from now on!

  • meastman2

  • Havertown, PA

  • 7/15/2015

• Flavor gets a little lost when doubling recipe. I added a cup of oil packed sundried tomatoes thinly sliced, and a bit of Caesar dressing.

  • mclerici

  • Napa CA

  • 7/10/2015

TagsSaladOrzoPastaGreekEuropeanSpinachLeafy GreensVegetableMainLunchVegetarianNut FreeQuickEasyOne-Pot Meals30 Minutes or LessMake AheadSauteSelf