Spinach and Orzo Salad

Spinach and Orzo Salad

499

"A light, easy-to-make salad that's pleasing to the palate."

Ingredients

1 h 20 m servings 490 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 490 kcal
  • 25%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. 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.
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Reviews

499
  1. 694 Ratings

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This was eaten enthusiastically by the people at a pot luck dinner. Because of time constraints I had to make it the day before. I thought it would allow the flavors to blend, but I wouldn't r...

I LOVE this salad. I add sun dried tomatoes and kalamata olives as well. I find that you don't need an entire 10 oz package of baby spinach (I only use about half of a 6 oz bag).

This was delicious and is a new favorite. I added black olives, artichokes, and sun-dried tomatoes. The recipe makes a TON though, so i had enough for several meals. I served this as a side to "...