Spinach and Orzo Salad

Name: Spinach and Orzo Salad
Prep time: 20 min
Yield: 8
Ingredients: 1 (16 ounce) package uncooked orzo pasta; 1 (10 ounce) package baby spinach leaves, finely chopped; 1/2 pound crumbled feta cheese; 1/2 red onion, finely chopped; 3/4 cup pine nuts; 1/2 teaspoon dried basil; 1/4 teaspoon ground white pepper; 1/2 cup olive oil; 1/2 cup balsamic vinegar

⏱️ Ready in 20 min 🥄 Prep 20 min 👥 8 servings 👁️ 17 views

Spinach and Orzo Salad is an moderately easy salad you can prepare in just 20 minutes. Made with 1 (16 ounce) package uncooked orzo pasta, 1 (10 ounce) package baby spinach leaves, finely chopped, ½ pound crumbled feta cheese, ½ red onion, finely chopped and ¾ cup pine nuts, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.

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🔗 Recipe adapted from AllRecipes

#Salad #Under 1 Hour #Under 30 Minutes

📊 At a Glance

Prep 20 min

Serves 8

Difficulty Medium

🛒 Ingredients

1 (16 ounce) package uncooked orzo pasta

1 (10 ounce) package baby spinach leaves, finely chopped

1/2 pound crumbled feta cheese

1/2 red onion, finely chopped

3/4 cup pine nuts

1/2 teaspoon dried basil

1/4 teaspoon ground white pepper

1/2 cup olive oil

1/2 cup balsamic vinegar

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 491

% Daily Value*

Total Fat 26.9g 34%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 349mg 15%

Total Carbohydrate 49g 18%

Dietary Fiber 3.3g 12%

Total Sugars 6.5g

Protein 15.8g 32%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Bring a large pot of lightly salted water to a boil.

Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.

Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper.

Toss with olive oil and balsamic vinegar.

Refrigerate and serve cold.