This spinach orzo salad with white beans is a simple and healthy summer side dish with the fresh flavors of lemon and basil.


 Spinach Orzo Salad with White Beans

prep 15 minscook 10 minstotal 25 mins
author salt & lavender
yield 4+
A healthy orzo salad with spinach, basil, and a lemon vinaigrette.


1 cup uncooked orzo
1 (19 fluid ounce) can white beans, drained & rinsed
1-2 large handfuls of baby spinach
1 small handful of basil, torn
1 tablespoon parsley, chopped
1 tablespoon shallot or chives, chopped

Juice of 1/2 lemon
1 tablespoon olive oil
1 clove garlic, minced
Salt & pepper, to taste

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Cook orzo according to package directions. Once it’s cooked, rinse it under cold water and let it drain thoroughly.
Meanwhile, prepare your other salad ingredients and add them to a salad bowl.
Whisk the dressing together in a small bowl and toss it with the other salad ingredients once your orzo is cool and drained. You may need to adjust the oil quantity based on personal preferences. Make sure you season the salad well with salt & pepper.
Serve immediately.

I wouldn’t make this salad ahead because the spinach will wilt. You could cook the orzo ahead and toss it with a little bit of olive oil to stop it from sticking, then assemble the salad when needed.

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