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Orzo Pasta Salad with Spinach, Tomato, Feta

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Orzo Pasta Salad with Spinach, Tomato, Feta

5 from 1 vote
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Course: Lunch
Cuisine: American
Keyword: Orzo Pasta Salad with Spinach, Tomato, Feta
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 457kcal



  • 2 tablespoon vinegar, red wine
  • 1 clove garlic
  • 1/2 teaspoon basil, dried
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 4 tablespoon olive oil


  • 3/4 cup orzo, dry
  • 2 cup cherry tomatoes
  • 6 stalk green onion
  • 2 cup spinach
  • 3 ounce feta cheese crumbles
  • 1/2 cup almonds, sliced

Serve With

  • 4 medium tangerine (mandarin orange)


  • Combine vinegar, minced garlic, basil, salt, and pepper in a bowl. Whisk to combine while slowly adding olive oil.
  • Cook orzo in salted water according to package instructions.
  • Meanwhile, halve tomatoes, slice green onions, and roughly chop spinach; place in a large bowl.
  • Drain orzo and immediately add to bowl with the veggies and toss. (The heat from the orzo will lightly wilt the spinach.)
  • Pour the dressing on top and toss to combine. Carefully stir in feta and almonds.
  • Serve immediately, or refrigerate for 1-2 hours and serve chilled.
  • Serve with tangerines on the side.
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Calories: 457kcal | Carbohydrates: 50g | Protein: 12g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 291mg | Fiber: 6g | Sugar: 15g

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