Vegan Spinach Orzo Salad is loaded with Mediterranean flavors from sun-dried tomatoes, olives, and pine nuts. It's easy to make in under 45 minutes with only 9 ingredients. It's a delicious alternative to traditional pasta salad.
If you enjoy healthy orzo recipes, this spinach orzo salad is the dish for you. It combines the best of Italian and Greek flavors in a filling dish that's easy to prepare with mostly pantry ingredients.
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Why you'll love this recipe
- It's bursting with Mediterranean flavors from fresh basil, Kalamata olives, and sun-dried tomatoes.
- It only requires 9 ingredients (plus salt and pepper) to make.
- It can be enjoyed as a main dish or side.
Ingredients
The only fresh ingredients you'll need are baby spinach, basil, and garlic. Everything else you may already have in your pantry including the following:
Sun-dried tomatoes: Choose the ones packed in olive oil. And for convenience, look for ones that are already julienned.
Orzo pasta: If you are looking for a gluten-free option, I recommend DeLallo Gluten-Free Corn & Rice Pasta Orzo. I think it tastes just like the regular wheat version.
DeLallo Gluten Free Corn & Rice Pasta Orzo
- Non-GMO, gluten-free, and vegan
- 70% corn flour and 30% rice flour
- Made in Italy
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
Instructions
- Cook and drain the orzo. Toss it with a little olive oil and spread it out on a sheet pan to cool.
- Place the cooled orzo in a large salad bowl along with the spinach, sun-dried tomatoes, olives, pine nuts, and basil.
- Pour the dressing over the salad.
- Toss well to coat and enjoy.
Serving suggestions
This Spinach Orzo Salad recipe makes about 4 servings as a main dish. If you are making it as a side dish, you'll have about 6 servings. You can either serve it right away, or cover and refrigerate it for later. Enjoy it as a complete meal, or try it with one or more of these favorites:
- Warm crusty bread like Bread SRSLY gluten-free vegan sourdough from San Francisco. I order several loaves at a time and keep it in the freezer. Use code VEGGIESSAVETHEDAY for $5 off your first order.
- Homemade soup such as creamy vegan tomato soup.
- Or in warmer months try it with chilled Spanish gazpacho.
- And for dessert, you can't beat watermelon blueberry salad with lime and mint.
Storing
Leftover salad can be refrigerated in an airtight container for up to 3 days. The spinach and basil will wilt, but it will still taste good.
Recipe FAQs
Orzo is a small pasta shaped like rice. Besides using it in salads, it's also common to use it in soups like Lemon Orzo Soup.
Since orzo is a pasta, it can be eaten either hot or cold.
Since orzo is a small pasta, it needs to be stirred often while cooking. To prevent the cooked pasta from sticking together in this recipe, toss it with a little bit of olive oil before spreading it out on a baking sheet to cool.
Baby spinach is young spinach that is harvested before it becomes fully mature, resulting in a sweeter flavor and more tender texture.
More vegan Mediterranean salads
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Vegan Mediterranean Spinach Orzo Salad
Ingredients
FOR THE ORZO SALAD
- 1 cup orzo, (gluten-free, if desired)
- 1 Tablespoon olive oil
- 2 cups baby spinach, roughly chopped
- ½ cup sun-dried tomatoes in olive oil, julienne cut
- ½ cup Kalamata olives, sliced
- ¼ cup pine nuts
- ½ cup fresh basil, chopped
FOR THE DRESSING
- 3 Tablespoons olive oil
- 3 Tablespoons red wine vinegar
- 1 clove garlic, minced
- salt and pepper, to taste
Instructions
- Cook the orzo according to the package directions.
- Drain the orzo and spread it out on a baking sheet. Toss the orzo with 1 tablespoon of olive oil and let cool, about 15 minutes.
- Place the cooled orzo in a large salad bowl along with the spinach, sun-dried tomatoes, olives, pine nuts, and basil.
- In a small jar or bowl, combine the dressing ingredients and mix well.
- Pour the dressing over the salad and toss well to coat. Enjoy right away or cover and refrigerate for later.
Notes
- For gluten-free orzo, I recommend DeLallo.
- Leftover salad can be refrigerated for up to 3 days. The spinach and basil will wilt, but it will still taste good.
Nutrition
Nutritional information is an estimation only.
Janet
Can olive oil be omitted if eating wfpbno?
Amy Katz
Sure, you can leave it out. The orzo may stick together, so you may want to quickly rinse it with water using a colander. Then you can make a dressing without oil.
Patricia G
Looks great - will try it soon. I assume pumpkin seeds would work in place of pine nuts ( we minimize nuts in our cuisine...)
Patricia G.
Kelowna
Amy Katz
Thanks, Patricia, yes, absolutely!
Bonnie
Is the one cup of orzo measured before or after it is cooked? My package is 16 oz.
Amy Katz
It's measured before it is cooked.
Carol
Absolutely delicious!! This will be a staple in our house! Thank you!
Amy Katz
I'm so glad you enjoyed the salad, Carol!