Spinach and Orzo Salad with Sun-dried Tomato and Kalamata Olives

by | Feb 3, 2020 | Basil, Greens, Make-ahead, Potluck recipes, Recipes, Salads, Spinach, Vegetable Side Dish, Vegetarian

Spinach and Orzo Salad with Sun-dried Tomato and Kalamata Olives
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This recipe is my potluck go-to if I’m charged with bringing a salad or side dish. It’s an ideal dish to bring that can sit around for possibly hours and is good at room temperature, and doesn’t include lettuces that easily wilt or things like mayo that may go bad if not kept very cold. This salad is seriously tasty, fairly healthful, full of bright, fresh flavor, and always gets rave reviews.

I vary it a bit depending on ingredients I may have on hand, but mostly stick to the recipe.  In the summer, when our garden is overflowing with basil, I add chopped fresh basil, but I don’t buy fresh basil out of season typically, so the dried basil in the dressing works fine. It is still very tasty without the artichoke hearts and pine nuts, but love it more with those goodies. You can make it vegan by omitting the feta. It’s actually still quite delicious without the cheese. I just happen to like cheese! If I know vegan friends are part of the crowd, I’ll usually omit the feta, and just have it available on the side for others to add as they like. I usually double this recipe as we love the leftovers (if there are any). It makes a perfectly easy and satisfying lunch to enjoy at home or pack for work.

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Spinach and orzo salad with kalamata olives and feta cheese

Spinach and Orzo Salad

  • Author: Stacey McNeill
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Description

This is one of our favorite, go-to recipes for potlucks and any event where food needs to be made in advance. Flavors actually improve as it sits, and it’s super versatile. If you want to make this the day prior to serving, I suggest leaving the spinach out until shortly before serving. Also, dress the orzo mixture lightly, reserving some of the dressing, and mix the reserved dressing in with the spinach at the end.

Ingredients

  • 1 cup orzo pasta
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 quart lightly packed baby spinach leaves, roughly chopped
  • 1/4 cup chopped fresh basil (optional, if available)
  • 1/4 cup slivered dried tomatoes, packed in oil
  • 24 pitted kalamata olives, sliced
  • 1/4 cup lightly toasted pine nuts
  • 1/2 cup crumbled feta cheese
  • 1/4 cup marinated artichoke hearts, sliced

Instructions

  1. Cook orzo according to package directions. Meanwhile, in a large bowl, whisk together oil, vinegar, herbs, salt, pepper. Set aside half the dressing mixture.
  2. Drain pasta, rinse with cool water, and allow to drain until pasta is cool.
  3. Add pasta to bowl with dressing and gently mix in spinach, tomatoes, olives, artichokes, pine nuts. and feta. Mix well. If serving immediately, add the rest of the dressing.
  4. Can be served immediately, but it’s even better if it sits in the fridge for a couple hours. Then add the reserved dressing mixture just before serving.