Spare Spoons Kitchen
Mediterranean Orzo Salad
Weeknight · No real cooking · 20 min + chill

Mediterranean Orzo Salad

A bright, make-ahead orzo salad — lemony, with sun-dried tomatoes, kalamata olives, chickpeas, and a tangle of fresh herbs, spinach folded in at the end. A lunch or potluck side that travels well.

~1 hr 20 min total 15 min prep 1 hr chill
Effort ●○○○ Time ●●○○ Anytime
Vegan
Servingsamounts scale to match
6
Units

Ingredients

Dress the orzo while it's warm, then chill — and add the spinach last. Warm pasta drinks up the lemony sun-dried-tomato dressing, so it's seasoned all the way through. Fold the baby spinach in only just before serving, so it stays fresh and bright instead of wilting in the bowl.

Easier, if you like

  • Jarred sun-dried tomatoes in oil do double duty — the oil is the base of the dressing.
  • Pre-chopped herbs or a spoonful of olive tapenade can stand in if you're short on time.

Method

    Cook's notes

    Dress it warm. Tossing the just-drained orzo with the dressing lets it absorb the lemon and sun-dried-tomato oil as it cools.

    Spinach in last — stir it in right before serving so it stays crisp and green.

    Feta is a natural addition if you're not keeping it vegan — crumble in about ½ cup.

    Travels and keeps well — a great make-ahead lunch or potluck side (hold the spinach until serving).

    Make it gluten-free (it's already vegan)

    Gluten-free: use a gluten-free orzo, or swap in cooked quinoa or a small gluten-free pasta.

    Not vegan? Crumbled feta is a classic addition.