Spinach Orzo Salad with Artichokes – Little Broken Tell a Friend

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Spinach Orzo Salad with Artichokes – Little Broken 3 Rating(s)

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  • 3/4 - cup dry orzo
  • 1 - (6 – 10 oz.) jar marinated artichokes, drained + roughly chopped
  • 1 - cup fresh spinach, roughly chopped
  • 2 - plum tomatoes, chopped
  • 3 - green onions, sliced
  • 1/3 - cup crumbled feta
  • 1/3 - cup olive oil
  • 4 - tsp. fresh lemon juice
  • 2 - tsp. white wine vinegar or apple cider vinegar
  • 1 - Tbsp. fresh basil, minced
  • 1 - tsp. lemon zest, optional
  • - kosher salt and fresh black pepper
  • Directions:

    Cook orzo in salted water according to the box directions. Drain and rinse under cold water.

    Meanwhile, make the vinaigrette by whisking together the olive oil, lemon juice, vinegar, basil, and lemon zest. Season with salt and pepper, to taste.

    In a large salad bowl, combine the cooked orzo with artichokes, spinach, tomatoes, green onions, and feta. Pour the vinaigrette over salad and toss to combine. Cover and chill for 30 minutes before serving.

    Brief Description

    Orzo Salad

    Main Ingredient:



    Cuisine:  American

    Prep Time:
    Cook Time:


    Leftovers: Leftover salad will keep refrigerated for 2-3 days in an airtight container



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    Posted On:

    June 10, 2020

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