Dessert

Orzo Salad with Apple and Spinach Recipe

ByNoah Steele December 18, 2025December 18, 2025

Introduction

This Orzo Salad with Apple and Spinach is a refreshing and flavorful dish perfect for warm days or as a vibrant side. Combining tender orzo pasta with crisp spinach, tart apple, and tangy feta creates a delightful mix of textures and tastes.

A white bowl filled with a colorful salad sits on a beige cloth with green stripes, placed on a white marbled surface. The salad has several layers: at the bottom, light beige orzo pasta, mixed throughout with dark green spinach leaves, chopped red tomatoes, and small beige pine nuts. On top, thin slices of green apple are arranged evenly around the bowl, along with scattered white crumbled feta cheese. To the side of the bowl, a white small pitcher holds a dark brown dressing with visible herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package Orzo Pasta
8 ounces Fresh Baby Spinach

0.25 pound Crumbled Feta Cheese
1/2 Red Onion

1/2 cup Pine Nuts
1/2 teaspoon Dried Basil

1/4 teaspoon Ground Black Pepper
1/2 cup Olive Oil
1/2 cup Balsamic Vinegar

1 Granny Smith Apple
1 Tomato
Salt to taste

1/2 cup Kalamata Olives

Instructions

Step 1: Bring a large pot of water to a boil. Add the orzo pasta and cook according to the package instructions, usually about 8 minutes until al dente. Drain the pasta, rinse under cold water to cool, and set aside.
Step 2: In a large bowl, combine the fresh baby spinach, diced tomato, crumbled feta cheese, thinly sliced red onion, pine nuts, dried basil, diced Granny Smith apple, cooked orzo, salt to taste, and ground black pepper. Toss gently to mix.

Step 3: In a small bowl, whisk together the olive oil and balsamic vinegar. Pour this dressing over the salad and toss carefully to coat all ingredients evenly.
Step 4: Top the salad with Kalamata olives. Refrigerate the salad for at least 30 minutes before serving to let flavors meld, and serve chilled.

Tips & Variations

Toast the pine nuts lightly in a dry skillet before adding for a richer nutty flavor.

Substitute balsamic vinegar with lemon juice for a brighter, sharper dressing.
Add fresh herbs like parsley or mint to enhance freshness.
Use red or golden apples if Granny Smith’s tartness is not preferred.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will intensify over time. Before serving leftovers, give it a gentle toss and add a splash of olive oil or vinegar if it seems dry. This salad is best enjoyed cold or at room temperature.

How to Serve

A white bowl filled with a fresh salad sits on a beige cloth with green stripes, placed on a white marbled texture surface. The salad has multiple layers visible: the bottom layer has small brown orzo pasta, mixed with chopped dark green leafy spinach. Scattered throughout are bright red diced tomatoes, light green thin apple slices, and small crumbles of white feta cheese. Light brown pine nuts are also sprinkled evenly on top. To the upper left of the bowl is a small white sauce container filled with dark-colored dressing that looks like a mix of oil and herbs. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, this salad can be made up to a day ahead. Keep it refrigerated and toss gently before serving to refresh the ingredients.

What can I substitute for feta cheese?

You can use goat cheese or ricotta salata for a similar tangy flavor, or omit cheese entirely for a dairy-free option.

Noah Steele