Ingredients for Orzo And Spinach Salad
- Orzo Pasta
- Baby Spinach Leaves
- Feta Cheese
- Red Onion
- 1/4 cup toasted pine nuts
- Kalamata Olive
- Dried Basil
- Ground Pepper
- Salt
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
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How to Make Orzo And Spinach Salad
- Bring a large pot of lightly salted water (about 6 quarts) to a rolling boil.
- Add 1 cup orzo pasta and cook for 8-10 minutes, or until al dente. Stir occasionally to prevent sticking.
- Drain the orzo in a fine-mesh sieve and rinse immediately under cold water until completely cooled. Set aside.
- In a large bowl, combine the cooled orzo, 5 ounces fresh spinach (about 5 cups packed), 1/2 cup crumbled feta cheese, 1/4 cup thinly sliced red onion, 1/4 cup toasted pine nuts, 1/2 cup Kalamata olives (halved or quartered), 1/4 cup chopped fresh basil, and a generous pinch of freshly ground black pepper.
- In a small bowl, whisk together 1/4 cup extra virgin olive oil and 2 tablespoons balsamic vinegar. Taste and adjust seasoning as needed (add salt, pepper, or a touch of honey if desired).
- Pour the dressing over the salad and gently toss to combine.
- Refrigerate for at least 30 minutes to allow the flavors to meld before serving. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
23g
Fat
35g
Carbs
16g
