Spinach Artichoke Orzo

Spinach Orzo - A great light summer pasta featuring fresh spinach, marinated artichokes and sun-dried tomatoes, orzo pasta, and lots of pecorino cheese!


Spinach Artichoke Orzo

Jump to Recipe

Orzo is one of my favorite pastas so I’m glad you guys voted for it in the poll last week. A lot of people actually think it is a grain of some sort because of its size and shape, but it’s actually a pasta.

It’s size makes it perfect for salads,  like this Spinach Orzo, because it’s easy to mix in with other ingredients. I will frequently cook orzo and just stir it in with whatever leftover veggies I happen to have in the fridge. For this day though, I mixed it with some classic Mediterranean flavors like artichokes, sun-dried tomatoes, and fresh spinach for a delicious dish that can be on the table in about 30 minutes.

Artichoke Spinach Orzo

Serves 4
Prep Time:
Total Time:
Print Recipe

Rate This Recipe

Just a moment please...

Did you make this?

Instagram logo

Snap a photo and tag @macheesmo so I can see your work.

A great light summer pasta featuring fresh spinach, marinated artichokes and sun-dried tomatoes, orzo pasta, and lots of pecorino cheese!


12 ounces orzo pasta, cooked and rinsed
1/2 red onion, diced
1 bunch spinach, washed well
6 ounces marinated artichokes, drained
1/2 cup sun-dried tomatoes (in oil), diced
2 cloves garlic, minced
2 tablespoons olive oil
1 cup grated pecorino cheese
Salt and pepper


1) Cook orzo according to package. This should involve boiling it in a few quarts of water along with a pinch of salt and a drizzle of olive oil. Boil it until it is just cooked, then drain it and rinse it quickly with cold water to stop the cooking (or it will become sticky).

2) In a large skillet, add a drizzle of olive oil and the diced red onion over medium-high heat. Cook for a few minutes until onion softens. Season with a pinch of salt.

3) Add artichokes, sun-dried tomatoes, and garlic and continue to cook for another minute or two.

4) Add washed spinach to the skillet along with a few tablespoons of water to help the spinach steam. Cook until spinach is wilted, just a minute or two.

5) Stir in orzo and season with salt and pepper. Stir well to combine.

6) Serve salad warm or cold with grated pecorino cheese.

Spinach Orzo

Prepping the Veg

There are some really good veggies in thisSpinach Orzo. I didn’t bother using fresh artichokes for it though because they are kind of a hassle. If I’m making fresh artichokes, I’m just going to eat them steamed with butter or homemade mayo. The marinated artichokes in oil work great for a dish like this so feel free to just use those.

Same goes for sun-dried tomatoes. Use the ones in oil for this dish. When it comes to the spinach, save a few bucks and just get a large bunch of adult spinach instead of baby spinach that comes pre-washed.

Good flavors here - Spinach Orzo
Good flavors here.

You are shooting for roughly even amounts of red onion, artichoke, and sun-dried tomatoes and then a smaller amount (but still a good amount) of garlic for this recipe.

You can see the different dice sizes I used. Everything should be pretty finely diced except the artichokes which you can leave in good-sized chunks.

Chop chop. Spinach Orzo from Macheesmo
Chop chop.

If you get a full bunch of spinach, use it all for this Spinach Orzo. Chop off the root ends and rinse the spinach really well. Spinach has a tendency to be very dirty so I recommend rinsing it under cold water for 30 seconds or so and then spinning it in a salad spinner to make sure it’s really clean. If you don’t have a salad spinner, just rinse it in a colander.

Wash it well.
Wash it well.

To start the veggies, add a drizzle of oil to a large skillet over medium-high heat along with the red onion. Cook the onion with a pinch of salt until it is soft, about 3-4 minutes. Then add the artichokes, tomatoes, and garlic and continue to cook for a minute or two just to warm everything through.

A quick sautee - Spinach Orzo
A quick sautee.

Then you can add in your spinach. It’ll look like a lot but it wilts down substantially. I like to add about 1/4 cup of water to my skillet with the spinach to help it wilt quickly. The water will evaporate almost immediately.

Wilted Spinach Orzo

Once the spinach is wilted, you’re ready for the pasta!


You should refer to the packaging for cooking your orzo, but it will most likely need to be boiled in a few quarts of water with a good pinch of salt and maybe also a drizzle of olive oil. The pasta will need to boil for probably 8-10 minutes but you should taste it regularly to make sure it isn’t overcooking.

When it is soft, but still have a very tiny bite to it, drain the pasta and give it a quick rinse under cold water. Rinsing the pasta will stop the cooking. The pasta pieces are so small that if you don’t rinse them, they will actually continue to cook and they might get mushy and gummy which isn’t a good texture.

Cooked and rinsed.
Cooked and rinsed.

Once the pasta is cooked and rinsed, just stir it into the skillet.

All together now. Spinach Orzo from Macheesmo
All together now.

Season the whole dish with some salt and pepper and serve it up with lots of grated pecorino cheese!

Spinach Orzo ~ Macheesmo
Really good meal!

This Spinach Orzo could be a side dish, but Betsy and I ate it as a meal. You could serve it with garlic bread or a small side salad. It’s really pretty filling and works great as a vegetarian dinner option.

If you’ve never tried orzo before, I think this is a great way to try it. It’s a really flexible recipe and the flavors are delicious!

17 Responses to “Spinach Artichoke Orzo” Leave a comment

  1. Orzo is one of my favorite pastas as well and I’m always looking for new ideas with it. This looks delicious. Can’t wait to try it.

  2. I agree that this looks delicious. I am printing the recipe right now to fix for tonight. Love this web site!

  3. I wish there was the option to increase the print size. I end up copying and pasting into Word so I can increase the font to 12. Otherwise as above, I really love this web site.

    1. Hey Gayle, Thanks for the feedback and for reading. :) I’ll bump up the font size on the print pages a bit. They are a bit small.

  4. Can you believe that I never had orzo until two years ago? Now it’s my favorite pasta AND rice (son thinks it is rice despite what I tell him). This is a fantastic sounding recipe, Nick. I could see making this with a grilled chicken breast.

  5. I prepared this recipe and thought it was really good. My problem is that I am not good a scaling down a recipe so I fixed way to much. Along with a larger font size it would be nice to scale the recipe down or up. I realize that a one man band might not be able to do this but it is really helpful for a household of one or two who love to try new recipes.

    1. Hey Gayle, I did bump up the font size one point on the print pages… not sure I can implement the recipe scaling at this moment… You’ll have to bust out the division cards. :)

  6. I made this last week and not only did I love it, but my kids (10 & 11) loved it! Next time I’m going to add some bacon or pancetta.

    1. Hey Cindy,

      I tend to not calculate stuff like that, but it’s a pretty basic recipe and you could use an online service like My FItness Pal to input the ingredients and it would spit out the info for ya. :)

  7. Had this last night (and today for lunch) and it was awesome!! We didn’t have any sun-dried tomatoes, so we dumped a can of fire-roasted tomatoes onto a quarter sheet pan and put it in the toaster over on 250 for an hour. It dried them out enough that it worked pretty well.

    I think you could play around with this dish so that it could be a lunch option more often without getting repetitive. I think you could try other greens in place of the spinach (like swiss chard, broccoli rabe, kohlrabi, tatsoi).

    I ended up dicing some herb-roasted chicken to throw in to my lunch. I didn’t find it that filling for dinner (I was hungry an hour later – too carb-heavy for me). I thought the chicken worked really well. I wonder about some kind of vegetarian protein in the future. Maybe a white bean of some sort? Or goat cheese, perhaps? Heck, I think chickpeas could work if you replace the artichokes with olives, add some feta cheese, and maybe a lemon juice and olive oil. Oh yeah, I need to start playing around with orzo. Is whole wheat orzo any good?

    1. Hey Brendan! Yea… I think you are on the right path there for a vegetarian protein. White beans would work really nicely in this I think. I think goat cheese would fold into the orzo a bit better than feta but if you wanted chunks of cheese in it then feta would work better.

      I’m not sure I’ve ever tried whole wheat orzo, but I’m sure it’s good if you can find it!

Join the Conversation

Your email address will not be published. Required fields are marked *