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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.
My Husband and I both LOVED this recipe. I made it exactly as stated and will make again repeatedly (per my husband’s request). It says serves 6 but we had it for dinner so it serves 3 in this case. A side note, I always use whole wheat pasta
Love this recipe. As a WW member, it is very well appreciated and not only by me but the whole family.
This recipe has the best taste. I have made this several times. The recipes calls for ingredients I have never purchased. Stepped out of my comfort zone a little. It was totally worth it. My husband even request me to make this. That is highly unusual for him.
Hi Beth, Thanks for taking the time to let us know. Very much appreciated!
Why doesn’t WW ever add sugar counts to their recipes to help us diabetics.
Hi Martha, I just made this salad and it is delicious. However, I didn’t have any tarragon and since I wasn’t sure of any subsitute for it, I just omitted it. I love it .. it has a nice light lemony taste.
Thank you for all the information and wonderful information you provide to us.
I first tried orzo 2 years ago, and it’s definitely my favorite type of pasta now. I’ve had different orzo salads but this one looks so good!
can this be a main dish or is it too small of a serving if I was to have it for lunch?
I Rosa, you might want to add a bit of protein in the salad or on the side to make it a more substantial lunch. Or add it to a bed of greens to bulk it up. Hope this helps.
Hi: Do you think this is something I can make ahead? My husband is going on a guys trip and I’m steering clear of making him mayo based salads….this looks delicious….let me know? he would be eating it for a couple of days as his side dish….
Hi Lori,
I think this would be fine for 2-3 days.
I’m wondering what this is in smart points? When I enter the info it says 5 however I’m not sure of the sugar or saturated fat?
Hi Heather, when I ran the ingredients through the Weight Watchers On Line Recipe Builder I got 4 SmartPoints. With SmartPoints, 0 points fruits and vegetables don’t count in the calculation so it’s sometimes lower than what you would get if you just used the WW calculator. I wrote a post about calculating SmartPoints that you will find by clicking here: https://simple-nourished-living.com/why-your-recipes-smartpoints-may-be-higher-than-it-should-be/
This looks delicious !! How would the nutritional info change if the feta cheese was omitted ??? thanks so much !
Hi Doris, 1/2 a cup of feta has 8 SP so divided by 6 servings this would be about 1 SP per serving. So I would count it as 3 without the feta. Hope this helps.