Healthy Lunch Spinach Orzo Salad

Name: Healthy Lunch Spinach Orzo Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup orzo pasta; 4 cups fresh spinach; 1 cup cherry tomatoes, halved; 1 bell pepper, diced; 1/2 cup cucumber, diced; 1/4 cup red onion, diced; Salt and pepper to taste; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 teaspoon honey; 1 clove garlic, minced; Salt and pepper to taste

Highlighted under: Quick & Easy

I love preparing this Healthy Lunch Spinach Orzo Salad when I'm looking for a quick yet nutritious meal. The combination of tender orzo, fresh spinach, and colorful vegetables not only looks beautiful on the plate but also bursts with flavor. Perfect for a work lunch or a light dinner, this salad keeps well and tastes even better the next day. A homemade lemon vinaigrette brings everything together, making it a delightful meal that never fails to impress.

Created by

Marley Quinn

Last updated on 2026-01-14T02:16:15.063Z

When I first tried this combination of orzo and spinach, I was amazed at how delicious and satisfying a salad could be! While trying to create healthy lunches for the week, I discovered that adding roasted vegetables enhances the flavors wonderfully. I highly recommend roasting bell peppers and cherry tomatoes until they're slightly caramelized, which brings out their natural sweetness.

This salad is incredibly versatile; you can easily swap in seasonal vegetables or your favorite protein to make it your own. The homemade lemon vinaigrette is a game-changer; it brightens the dish and keeps everything refreshing. Trust me, you’ll want to make this again and again!

        Why You'll Love This Recipe
        Packed with nutrients and flavors that energize your day
Fresh and vibrant colors make it visually appealing
Simple to prepare and perfect for meal prepping

      

Selecting the Right Orzo

Opting for high-quality orzo pasta is essential for this salad. Look for whole wheat orzo for added fiber and nutritional benefits, or try gluten-free options made from rice or quinoa for a delightful twist. The cooking time can vary slightly between brands, so always taste it a minute or two before the package suggests, ensuring it’s perfectly al dente—firm but not hard, giving a nice texture that complements the fresh veggies well.

If you're in a rush, you can prepare larger batches of orzo ahead of time and refrigerate them, which makes this recipe even faster. Just remember, fresh pasta can have different cooking times, so adjust accordingly. When mixing the orzo with other ingredients, let it cool slightly to avoid wilting the spinach, maintaining that vibrant green color and crunchy texture.

Customizing Your Salad

Feel free to customize the vegetables in this salad based on what you have on hand. For instance, adding roasted zucchini or artichokes can enhance the flavor profile, while diced avocados bring creaminess and healthy fats. If you prefer a bit of protein in your meal, consider adding chickpeas or grilled chicken, boosting the nutritional value without complicating the preparation.

Herbs play a significant role in enhancing this salad's taste; adding fresh basil or parsley can introduce an aromatic element. For a bit of heat, consider incorporating diced jalapeños or crushed red pepper flakes in the vinaigrette. These small adjustments provide an opportunity to tailor your salad to personal preferences or seasonal produce.

Ingredients

For the Salad

1 cup orzo pasta
4 cups fresh spinach
1 cup cherry tomatoes, halved
1 bell pepper, diced
1/2 cup cucumber, diced
1/4 cup red onion, diced
Salt and pepper to taste

For the Lemon Vinaigrette

1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon honey
1 clove garlic, minced
Salt and pepper to taste

Instructions

Cook the Orzo

In a large pot of salted boiling water, cook the orzo according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.

Prepare the Vegetables

While the orzo is cooking, roast the bell pepper and cherry tomatoes in a preheated oven at 400°F (200°C) for about 15 minutes until softened and slightly caramelized.

Make the Vinaigrette

In a small bowl, whisk together olive oil, lemon juice, honey, minced garlic, salt, and pepper until combined.

Combine the Ingredients

In a large bowl, combine the cooked orzo, fresh spinach, diced cucumber, roasted bell pepper, cherry tomatoes, and red onion. Drizzle with the vinaigrette, and toss to coat evenly.

Serve

Taste and adjust seasoning with salt and pepper as needed. Enjoy the salad immediately or refrigerate for up to 2 days.

Pro Tips

Feel free to add grilled chicken or chickpeas for added protein. This salad can be made a day in advance
just keep the dressing separate until serving.

Storage and Make-Ahead Tips

This spinach orzo salad can be made ahead of time and stored in the refrigerator for up to two days. The flavors meld beautifully when allowed to sit overnight, enhancing the overall taste. Just ensure you keep the vinaigrette separate until you're ready to serve. This prevents the spinach from becoming soggy while allowing all the ingredients to stay fresh and crisp.

When storing, opt for an airtight container to maintain the salad's freshness. If you plan on making it in bulk, you can also freeze the orzo separately; just be aware the spinach won't hold up well in the freezer. To revive the flavors before serving, a quick drizzle of fresh lemon juice can brighten the dish and refresh the taste.

Troubleshooting Common Issues

One common issue you might encounter is the orzo sticking together after cooking. To prevent this, add a dash of olive oil to the pot after draining the orzo and stir gently. This keeps the pasta separate and ready to absorb the vinaigrette beautifully without clumping. For an extra touch of flavor, you can also consider adding a pinch of salt to the water while cooking, as this infuses the pasta with taste right from the start.

If your vinaigrette turns out too tangy, simply whisk in more olive oil to balance the acidity. Conversely, if it's too oily, a little more lemon juice can brighten it up. Always taste and adjust according to your preference—it can truly make all the difference in your salad experience!

Questions About Recipes

→ Can I use whole grain orzo instead?

Absolutely! Whole grain orzo is a great option for added fiber.

→ How long can I store the salad?

The salad can be stored in the refrigerator for up to 2 days. Just keep the dressing separate until serving to maintain freshness.

→ Can I add other vegetables?

Yes, you can customize this salad with any veggies you like, such as carrots, zucchini, or artichoke hearts.

→ Is this salad gluten-free?

No, traditional orzo is made from wheat. However, you can use gluten-free pasta as a substitute.