Spinach Orzo Salad with Sun-Dried Tomatoes and Olives
This vegan spinach orzo salad is loaded with Mediterranean flavors from sun-dried tomatoes, olives, and basil. A quick and easy pasta salad favorite!
Servings: 4
Calories: 381kcal
Ingredients
For the orzo salad:
- 1 cup orzo (gluten-free, if needed)
- 1 Tablespoon extra virgin olive oil
- 2 cups baby spinach roughly chopped
- ½ cup sun-dried tomatoes in olive oil julienne cut
- ½ cup Kalamata olives sliced
- ½ cup fresh basil chopped
- ¼ cup pine nuts
For the dressing:
- 3 Tablespoons extra virgin 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.1 cup orzo
- 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.1 Tablespoon extra virgin olive oil
- Place the cooled orzo in a large salad bowl along with the spinach, sun-dried tomatoes, olives, basil, and pine nuts.2 cups baby spinach, ½ cup sun-dried tomatoes in olive oil, ½ cup Kalamata olives, ¼ cup pine nuts, ½ cup fresh basil
- In a small jar or bowl, combine the dressing ingredients and mix well.3 Tablespoons extra virgin olive oil, 3 Tablespoons red wine vinegar, 1 clove garlic, salt and pepper
- Pour the dressing over the salad and toss well to coat. Enjoy right away or cover and refrigerate for later.
Notes
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.
Nutrition
Calories: 381kcal | Carbohydrates: 34g | Protein: 7g | Fat: 25g | Saturated Fat: 3g | Sodium: 315mg | Potassium: 456mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1810IU | Vitamin C: 19mg | Calcium: 47mg | Iron: 2mg
