Orzo, Spinach and Tomato Salad

a salad that can hold it's own

If I had to choose my top 10 recipes, this one would be on the list. I am always on the lookout for recipes that sit well and can be served at room temperature. These types of recipes are perfect for barbecues, buffets, family gatherings, and football Sundays.  They can sit out for guests to graze on all day and they hold their flavor and texture for hours without chafing dishes or ice.


In addition to holding up over a long stretch of time without ice or heat, it is also simple, inexpensive, and makes enough for a crowd. Most importantly, it is just really damn good. Its humble beginnings stem from a recipe in one of our family cookbooks. That version is more of a salad with a little bit of orzo. Mine is more of an orzo pasta salad with tomatoes and spinach.  


Feel free to adjust my quantities to your heart’s desire! And even toss in some black olives, if you know your guests are olive fans. I usually don’t because I find that olives are divisive flavor. But you really can’t go wrong with this base recipe! 

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Orzo, Spinach and Tomato Salad

  • Author: Liz Sloan
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Serves 6


1-pound orzo, cooked according to package directions 

8 ounces baby spinach

2 pints cherry or grape tomatoes, halved 

2 cups feta cheese, crumbled 

8 tablespoons olive oil 

tablespoons fresh lemon juice 

6 garlic cloves, minced 


In a large serving bowl, combine the orzo with the spinach, tomatoes and feta. 


In a small bowl, whisk olive oil, lemon juice and garlic together. Season with salt and pepper,  


Pour over the salad and toss to blend. 

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