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Spinach Orzo Salad

Prep Time30 minutes
Cook Time30 minutes
Course: Salad
Keyword: salad
Servings: 4


  • 1 baking tray
  • 1 saucepan
  • 1 food processor
  • 1 salad bowl


  • 1 head garlic
  • 5 tbsp extra virgin olive oil
  • 2 tsp kosher salt
  • 2 tbsp lemon juice
  • 1 cup orzo
  • 1 cup baby spinach
  • 1 cup cooked, chopped artichoke hearts
  • 1/2 cup fontina cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup fresh chopped parsley
  • salt and fresh ground black pepper to taste


  • In a baking tray, place the head of garlic without the bulb, pour some olive oil all over it, and roast in an oven until the cloves are browned.
  • Peel cloves of garlic
  • Cook orzo in a saucepan of boiling water for 10 minutes and reserve
  • In a food processor, add 1/2 cup of baby spinach, some lemon juice, and 4 tbsp of olive oil and puree
  • In a frying pan, pour olive oil and th remaining 1/2 cup of baby spinach, cook gently and set aside.
  • Combine orzo, spinach puree, salted spinach, artichokes, roasted garlic, cheeses, parsley, and remaining lemon juice.
  • Stir well and serve warm, adding salt and pepper to taste.