Orzo Salad with Spinach and Feta
This vibrant Lemon Herb Orzo Salad is your new go-to for a delicious and incredibly easy dinner or a fantastic make-ahead side dish. Bursting with fresh flavors from a zesty lemon-honey vinaigrette, tender orzo, sweet roasted red peppers, fresh spinach, fragrant basil, and savory feta, it's a symphony of textures and tastes in every bite. Perfect for busy weeknights, potlucks, or a light lunch, this versatile dish proves that gourmet taste can be achieved with minimal effort.
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
45 minutes (includes cooling time)
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Incredibly flavorful with a perfect balance of zesty, sweet, and savory notes.
- Remarkably easy to prepare, making it ideal for busy schedules.
- Highly versatile; excellent as a main course, side dish, or meal prep option.
- Packed with fresh vegetables and herbs for a healthy, satisfying meal.
- Can be made ahead, allowing flavors to meld beautifully over time.
Ingredients
- Vinaigrette:
- 80 ml (⅓ cup) extra virgin olive oil
- 60 ml (¼ cup) red wine vinegar
- 30 ml (2 tablespoons) fresh lemon juice
- 10 ml (2 teaspoons) honey
- Salt and freshly ground black pepper, to taste
- Orzo Salad:
- 340 grams (2 cups) orzo pasta
- 1.4 liters (6 cups) low sodium chicken or vegetable broth
- 150 grams (1 cup) roasted red peppers, blotted dry and chopped
- 30 grams (1 cup) coarsely chopped baby spinach
- 10 grams (¼ cup) chopped fresh basil
- 30 grams (3 tablespoons) thinly sliced green onions
- Salt and freshly ground black pepper, to taste
- 150 grams (1 cup) crumbled feta cheese
- 70 grams (½ cup) pine nuts, toasted
Instructions
- Prepare the Lemon Honey Vinaigrette by combining the extra virgin olive oil, red wine vinegar, fresh lemon juice, and honey in a small bowl. Whisk vigorously until all ingredients are well emulsified. Season the dressing with a pinch of salt and freshly ground black pepper to your preference. Set aside.
- Toast the pine nuts by placing them in a dry skillet over medium-low heat. Cook for approximately 3-5 minutes, tossing frequently, until they become golden brown and fragrant. Be careful as they can burn quickly. Remove from heat and let them cool.
- For the Orzo Salad, bring the low sodium chicken or vegetable broth to a rolling boil in a large saucepan or pasta pot. The broth infuses the orzo with much more flavor than plain water. Add the orzo pasta and cook according to package directions, typically 8-10 minutes, until it is al dente and tender.
- Once cooked, drain the orzo very well using a fine mesh colander to ensure no excess liquid remains; do not rinse the pasta, as this removes valuable starches that help the dressing adhere. Immediately transfer the drained orzo to a large mixing bowl and toss it with 5-10 ml (1-2 teaspoons) of the prepared vinaigrette. This crucial step prevents the pasta from clumping together as it cools. Allow the pasta to cool completely to room temperature. If preparing in advance, cover the cooled orzo and refrigerate until you are ready to assemble the salad.
- Add the remaining fresh ingredients to the cooled orzo. Gently toss the pasta with the chopped roasted red peppers, coarsely chopped baby spinach, chopped fresh basil, and thinly sliced green onions.
- Pour the entire quantity of the lemon honey vinaigrette over the salad. Stir thoroughly to ensure all the ingredients are evenly coated with the dressing. Taste the salad and adjust the seasoning with additional salt and freshly ground black pepper if desired.
- Finally, sprinkle the crumbled feta cheese and the toasted pine nuts over the top of the salad. Give it one last gentle toss to distribute these toppings. Serve the Lemon Herb Orzo Salad at room temperature to best appreciate all its vibrant flavors and textures.
Tools You’ll Need
- Large saucepan or pasta pot
- Fine mesh colander
- Large mixing bowl
- Small mixing bowl
- Whisk
- Cutting board
- Sharp knife
- Dry skillet (for toasting pine nuts)
Essential Success Tips
- Ensure your orzo is perfectly al dente. Overcooked pasta will be mushy, while undercooked will be hard. Follow package directions closely.
- Do not rinse the orzo after draining. The residual starch helps the vinaigrette cling to the pasta, enhancing flavor adhesion.
- Allow the orzo to cool completely to room temperature before adding other ingredients. Adding warm pasta to fresh vegetables can wilt them and affect texture.
- Blot roasted red peppers dry to prevent excess moisture from diluting your vinaigrette.
- Taste the vinaigrette before adding it to the salad and adjust seasonings. A well-balanced dressing is key to the dish's success.
Professional Cooking Secrets
- For an extra layer of flavor, consider infusing your olive oil with a garlic clove or a sprig of rosemary for 30 minutes before making the vinaigrette, then remove the solids.
- To achieve perfectly toasted pine nuts without burning, use a dry, heavy-bottomed skillet over medium-low heat and keep them moving constantly. Their natural oils will release, signaling they are ready.
- If preparing ahead, store the vinaigrette separately from the orzo salad ingredients. Toss just before serving to maintain the freshest texture of the greens and prevent the pasta from becoming soggy.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It tastes even better the next day!
- Variations: Feel free to add other ingredients like chopped cucumber, cherry tomatoes, Kalamata olives, or grilled chicken for added protein.
- Herbs: If fresh basil isn't available, fresh parsley or dill make excellent substitutes.
Frequently Asked Questions
Can I make this orzo salad ahead of time?
Absolutely! This salad is an excellent make-ahead dish. You can prepare the orzo and vinaigrette up to 2 days in advance. Store them separately in the refrigerator, then combine and toss with the fresh vegetables, feta, and pine nuts just before serving for optimal freshness.
What can I serve with this orzo salad?
This versatile salad pairs wonderfully with grilled chicken, baked fish, pan-seared scallops, or a simple green salad. It's also hearty enough to be enjoyed on its own as a light lunch or dinner.
Can I use different vegetables in this recipe?
Yes, this recipe is very adaptable. Feel free to incorporate your favorite Mediterranean-inspired vegetables such as chopped cucumbers, halved cherry tomatoes, artichoke hearts, or thinly sliced red onion. Just ensure they are chopped to a similar size for even distribution.
Nutrition Facts (Per Serving)
Approximate per serving (1/6 of recipe): Calories: 380, Protein: 12g, Fat: 22g, Carbs: 35g, Fiber: 3g
Allergy Information
Contains gluten (orzo), dairy (feta cheese), and tree nuts (pine nuts). For a gluten-free version, use a gluten-free pasta alternative. To make it dairy-free, omit the feta or use a plant-based feta substitute.
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