Spinach Orzo Pasta Salad

The perfect side dish for any picnic, cookout or potluck, this spinach orzo pasta salad is easy to make and full of fresh and bold flavors.

Print Pin

Course: Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 317kcal

Pre heat the oven to 390F / 220c.
Place the tomatoes on a parchment lined tin, drizzle with a little oil and roast for 15 to 20 minutes until soft. Place to one side.
Add the oil, basil, sugar and lemon juice to a blender. Blend on high speed until well mixed.
Cook the orzo pasta according to package instructions; cook in salted boiling water for 5 to 6 minutes.
While the pasta is cooking, roughly chop the baby spinach.
Drain the spinach and transfer to a large bowl. Stir the spinach in straight away so that the pasta is still warm and the spinach wilts a little.
Pour over the basil oil and stir until combined.
Let sit for 30 minutes before serving with the roasted tomatoes.

Don't overcook the orzo. Orzo has a quick cooking time, around 8 minutes, and as with all pastas it should be cooked al dente.
Stir in the spinach while the pasta is still hot. The heat will cause the spinach to wilt and become tender.
Taste for seasoning before serving and adjust if needed.
Let the pasta sit for at least 30 minutes before serving. This will help the flavors develop and meld together.