Spinach and Orzo Salad

Spinach and Orzo Salad

471 Reviews 27 Pics
  • Prep

    20 m
  • Ready In

    1 h 20 m
Recipe by  Christine R.

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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 (471)

Rate This Recipe
Mallinda
179

Mallinda

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 recommend it since the pasta, cheese and onion all absorbed the dressing and turned brownish from the balsamic vinegar. But it tasted great and the appearance didn't stop anyone from eating it!

Kathryn
158

Kathryn

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).

BATCAVES
137

BATCAVES

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 "Firecracker Grilled Alaska Salmon" from this site and they went together very well.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 490 cal
  • 25%
  • Fat
  • 26.9 g
  • 41%
  • Carbs
  • 49 g
  • 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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