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This Easy Orzo Pasta Salad with Spinach and Vegetables is one of those recipes I find myself making again and again, especially during the warmer months.
It’s fresh, colorful, and easy to throw together with a handful of simple ingredients: tender orzo, baby spinach, juicy tomatoes, tangy artichoke hearts, and a light lemon dressing.
I first made it for a family birthday gathering, and everyone went back for seconds.
Since then, it’s become one of my favorite make-ahead salads because it tastes even better after a little time in the refrigerator.
It’s perfect for potlucks, picnics, easy lunches, or as a side dish with grilled chicken, fish, or burgers.
Why You’ll Love This Orzo Salad
- Fresh and colorful
- Easy to make ahead
- Light but satisfying
- Great for picnics and potlucks
- Delicious served cold
- Easy to customize
- Keeps well for several days
Ingredients and Substitutions
Orzo Pasta
Orzo is a tiny rice-shaped pasta that cooks quickly and works beautifully in salads. You can substitute:
- Whole wheat orzo
- Ditalini
- Small shells
- Israeli couscous
Baby Spinach
Adds color and freshness. You could also use:
- Arugula
- Chopped kale
- Mixed greens
Cherry Tomatoes
Sweet and juicy. Grape tomatoes or chopped garden tomatoes work just as well.
Artichoke Hearts
One of my favorite ingredients here. Use:
- Canned artichoke hearts
- Jarred artichokes packed in water
- Marinated artichokes for extra flavor
Red Onion
Adds just enough bite. Green onions or shallots are nice alternatives.
Lemon Juice
Fresh lemon keeps the salad bright and fresh. White wine vinegar also works beautifully.
Olive Oil
Just enough to lightly coat the ingredients. I prefer this lighter dressing to heavier mayonnaise-based pasta salads.
How to Make Orzo Pasta Salad
Step 1: Cook the orzo in salted boiling water until al dente. Drain and rinse briefly under cool water.
Step 2: While the pasta cooks, chop:
- Spinach
- Tomatoes
- Red onion
- Artichoke hearts
Place everything in a large bowl.
Step 3: Whisk together:
- Lemon juice
- Olive oil
- Salt
- Pepper
- Oregano
Step 4: Add the cooled orzo to the vegetables. Pour the dressing over the salad and toss gently until combined.
Step 5: Refrigerate for at least 30 minutes before serving. Taste and adjust seasonings if needed.
Recipe Notes and Tips
This is the kind of flexible recipe I love. Sometimes I toss in:
- Crumbled feta
- Kalamata olives
- Chickpeas
- Roasted red peppers
- Cucumbers
Whatever I have on hand. It’s hard to go wrong.
Serving size: About 2/3 to 3/4 cup depending on how generously you serve it.
Make ahead: Excellent for meal prep. If making a day ahead, reserve a teaspoon or two of dressing or lemon juice to freshen it before serving.
Best served: Chilled or at cool room temperature.
WW Points and Nutrition
According to my calculations, each 2/3-cup serving has about:
- Calories: 193
- Points: 4
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.) - Old WW Points: 5 PointsPlus
If you’ve made this Orzo Pasta Salad with Artichoke Hearts, Tomatoes and Spinach, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Orzo Pasta Salad with Spinach & Vegetables
Equipment
Ingredients
- 1/2 cup uncooked orzo pasta
- 3 plum tomatoes, chopped
- 1 cup marinated quartered artichoke hearts, chopped
- 1 cup coarsely chopped fresh spinach
- 2 green onions, chopped
- 1/2 cup crumbled feta cheese
- 1 tablespoon capers, drained
DRESSING:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
- 2 teaspoons grated lemon peel
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Cook orzo according to the package directions in plenty of salted water.
- Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers.
- In a small bowl (affiliate link), whisk together the dressing ingredients.
- When the orzo is cooked, drain it in a colander (affiliate link) and then run it under cold water to cool it slightly. Add the drained cooled orzo to the vegetable mixture.
- Pour dressing over the salad and toss it well to coat. Chill until serving.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) This is the kind of flexible recipe I love. Sometimes I toss in:
- Crumbled feta
- Kalamata olives
- Chickpeas
- Roasted red peppers
- Cucumbers
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Taste of Home
Frequently Asked Questions
Can I make this ahead?
Absolutely. In fact, I think it tastes even better after a few hours in the refrigerator.
How long does it keep?
Stored in an airtight container, it keeps well for 3 to 4 days.
Can I add protein?
Yes. Try:
- Grilled chicken
- Shrimp
- Chickpeas
- Tuna
- White beans
Can I use whole wheat orzo?
Definitely. Whole wheat orzo adds extra fiber and works beautifully in this salad.
More Easy Salads for Simple Summer Meals
- Fresh, sweet and savory, this Cottage Cheese, Blueberries & Spinach Salad is light, satisfying, and WW-friendly.
- A lightened up take on Trisha’s classic, Trisha Yearwood Orzo Salad Made Weight Watchers Friendly features orzo, fresh veggies, and a bright dressing.
- A protein-packed Mediterranean-style salad, Chickpea and Feta Salad is light yet satisfying.
- Perfect for meal prep, Chicken Couscous Salad is a hearty grain salad with lean protein and fresh veggies.
- A WW friendly-favorite, Chopped Greek Salad is made with cucumbers, tomatoes, and olives and tangy feta.
- Classic Macaroni Salad Made Lighter – A healthier twist on the traditional potluck pasta salad.
- A quick, colorful side dish, Simple Shredded Carrot Salad comes together in minutes.
This looks delicious and I’d like to make it. I’m not familiar with orzo-is it pasta? Can I substitute mini shell pasta?
Hi Susie,
Orzo is a small pasta shape that looks like a grain of rice. I haven’t make it with mini shell pasta but think it would work well. Would love to know how it turns out for you. All the best. ~Martha
So good and easy! Really light and flavorful. Added some zero point chicken for a quick easy lunch!
I love this salad and make it at least once each season. It has a lightness to the dressing which I attribute to the lemon juice. I never add the Feta because I don’t care for it but I receive many compliments from family and guests who don’t even know it’s part of the recipe.
Hi Martha, what could I use in the place of feta as I don’t like this cheese??
Hi Tiger, You can use whatever cheese you like in place of feta. I think Parmesan would be delicious. ~Martha
Your pin this recipe isn’t working.
This is delicious! I’ll make it again.
Half a cup uncooked orzo is 1 cup cooked. Even though you are adding some veggies the recipe says 6 servings . So you are saying around 1/4 cup per serving.
If he weight watchers portion is 2/3 of a cup how many servings is this recipe?
It sounds tasty and I am making it for lunch.
Hi Kim, the veggies bulk up this salad recipe which makes 6 servings with each serving about 2/3 cup. Hope this helps. ~Martha