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Sun-dried Tomatoes & Orzo Pasta Salad

Here’s a last-minute Memorial Day recipe that’s going to knock your socks off! It’s a healthier option that’s both filling and refreshing if you’re headed outdoors this holiday.  Plus, it won’t ruin all the effort it took to get into that bikini. ;-).  Even better, it only takes about 8-10 minutes to prepare!

Orzo pasta salad 2

 What You’ll Need

1 cup orzo pasta
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon white cooking wine
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
About 1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 quart lightly packed baby spinach leaves, roughly chopped
1/4 cup sliced dried tomatoes packed in oil
1 10-ounce can black olives, sliced


  1. Cook orzo to al dente, approximately 8 – 10 minutes.
  2. While orzo is cooking, whisk together olive oil, vinegar, cooking wine, oregano, basil, salt and pepper.  Set aside.
  3. Rinse the olives and roughly tear the spinach.
  4. Drain pasta once ready, rinsing with water until cool. Add to bowl with oil mixture and gently stir in spinach, tomatoes, and olives to combine.

Orzo pasta salad

Served as a side, this recipe yields about 4 servings at approximately 312 calories/serving.  If your heading outside, this dish will keep up to 4 hours with ice packs and 2 hours at room temperature.  So get out there and enjoy your holiday without any post holiday meal regret (you all know what I’m talking about 😉 ).  Happy Memorial Day!


    • I get this question quite often ☺ Orzo is actually a pasta, even though it looks like a large grain of rice (just like risotto is in the rice family though people often think it’s pasta). It’s similar in taste to most durum wheat pastas (like spaghetti or penne) – light and absorbs most sauces well. It’s also really good in soups 😊

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