Ingredients for Orzo Salad With Spinach And Feta
- Balsamic Vinegar
- Fresh Garlic Cloves
- Black Pepper
- Extra Virgin Olive Oil
- Orzo Pasta
- Kalamata Olives
- Red Onion
- 1/2 cup celery, chopped
- Green Onions
- Fresh Spinach
- Pine Nuts
- 1/2 cup crumbled feta cheese
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How to Make Orzo Salad With Spinach And Feta
- Prepare the Vinaigrette: In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 clove minced garlic, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Slowly whisk in 1/4 cup olive oil until the vinaigrette emulsifies and thickens.
- Cook the Orzo: Cook 1 cup orzo pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the Vegetables: Chop 1/2 cup Kalamata olives, 1/4 cup red onion, and 1/2 cup celery. Wash and roughly chop 5 ounces of fresh spinach.
- Combine Ingredients: In a large bowl, combine the cooled orzo, olives, red onion, celery, spinach, 1/2 cup crumbled feta cheese, and 1/4 cup chopped walnuts or pecans.
- Dress the Salad: Pour the prepared vinaigrette over the salad and gently toss until all ingredients are evenly coated.
- Chill and Serve: Refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
16g
Fat
39g
Carbs
21g
