Orzo with spinach & cherry tomatoes

Orzo with spinach & cherry tomatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4
A tiny rice-shaped variety of pasta makes this dish almost like risotto. It's quick, healthy, filling and suitable for vegetarians

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal471
  • fat9g
  • saturates1g
  • carbs81g
  • sugars10g
  • fibre9g
  • protein16g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 400g orzo pasta
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 celery heart, chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 red onion, chopped
  • 3 garlic clove, chopped
  • 2 x 400g cans cherry tomato
  • 250g baby spinach
  • 10 black olive, halved
  • small handful dill, chopped
  • small handful mint, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. Cook the orzo following pack instructions. Drain, rinse under cold water, drain again and toss with half the olive oil.

  2. Meanwhile, heat the remaining oil in a large sauté pan. Add the celery, onion and some seasoning, and cook for 8 mins until soft. Add the garlic, cook for 1 min, then tip in the cherry tomatoes and simmer for 10 mins. Add the spinach, cover with a lid to wilt the leaves, then add the orzo, olives, dill and mint. Season and serve.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (6)

rosievimes's picture

Omitted the celery and added a load more olives. Really simple to make, quick, and tasty!

soanmi's picture

Lovely recipe, I cooked the orzo in the sauce but it did take a lot longer and you'll need to add some water which it will soak up. At the end when I added the olives, I also added some chopped parsley and small cubes of feta which really made the dish. Will make it again! (Ps 100g of orzo per person is a very generous portion)

Sazzle14's picture

I enjoyed this recipe .... with a few tweaks! I cooked the orzo in the sauce (adding some stock to ensure it didn't dry out). Added some sliced cherry tomatoes with the spinach at the end, also added some chilli for extra flavour.

judithdyson's picture

Had this for supper this evening, went down a treat. In addition to the chilli flakes Antonia included as per her comment below, I added capers for a salty kick, as well as serving it with grated parmesan. Would really recommend!

antoniawalls's picture

Halved the recipe for my husband and I. We enjoyed it but felt the sauce and pasta felt like two very separate components if that makes sense! Other orzo recipes tend to cook the pasta in the sauce and it goes sticky a bit like risotto rice and takes on the flavours of the dish. Will do this next time. I don't like mint so used basil instead which was lovely. Also added a small pinch of chilli flakes to give it a gentle heat.

mastercheat's picture

This was delicious and all the family enjoyed it. I used fresh cherry tomatoes and probably less than the advised amount. The mint and dill at the end really finished the dish off perfectly. I would make this for a dinner party.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

judithdyson's picture

Had this for supper this evening - went down a treat. I added capers for an extra salty kick which really added to the flavour of the dish. I also served with grated parmesan cheese to give it more of a risotto-y texture. Would highly recommend.