Orzo Spinach Salad


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  • Servings: 8

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  • 1 pound orzo
  • 2 tablespoons white wine vinegar
  • 1 tablespoon mayonnaise
  • 1 1/2 cups marinated bocconcini, quartered, plus 1/2 cup of the marinating oil
  • Salt and freshly ground pepper
  • 1 pint grape tomatoes, halved
  • 1/2 cup chopped pitted kalamata olives
  • 2 scallions, thinly sliced
  • 5 ounces baby spinach

How to make this recipe

  1. In a large saucepan of boiling salted water, cook the orzo until al dente. Drain and cool under running water. Shake out any excess water.

  2. In a large bowl, whisk the vinegar with the mayonnaise. Add the marinating oil from the bocconcini and whisk until smooth. Season with salt and pepper. Stir in the orzo, tomatoes, olives, scallions and bocconcini and let stand for 30 minutes. Just before serving, fold in the spinach and serve.

Make Ahead

The pasta salad can be refrigerated overnight.

Contributed By Published April 2013

501619 recipes/orzo-spinach-salad 2013-12-06T23:39:44+00:00 Grace Parisi dinner-party|pasta-and-noodles|salads|side-dishes|8|healthy|vegetarian|web-exclusive april-2013,grace parisi,orzo salad,spinach salad,healthy salad,pasta salad recipes,orzo-spinach-salad 501619

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