orzo Archives

What a wonderful salad this turned out to be. My wife and I were at our local Whole Foods Market the other day when she purchased a pound of their spinach and orzo salad. It was so good that I immediately looked at the ingredients list and went on a hunt to find a clone of it. And here it is.

This salad has a great almost creamy texture from the orzo, with a crunch of celery and red onion. The dressing is simple and straightforward. I used a bottled tomato balsamic vinaigrette but any variation of a vinaigrette would work just as well. The salad is finished off with my favorite, feta, and toasted pine nuts. Perfect!

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Also try my black-eyed pea salad.

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4 from 1 vote

Spinach and Orzo Salad

This salad has a great almost creamy texture from the orzo, with a crunch of celery and red onion. The dressing is simple and straightforward.

Course Side

Cuisine American

Keyword orzo, salad, spinach

Prep Time 15

Cook Time 1 10

Total Time 1 20

Servings

Calories 295kcal

Author Mike

Ingredients

1 pound orzo pasta
6 ounces baby spinach fresh, washed, dried, chopped fine
¾ cup feta cheese crumbled
¾ cup red onion minced
¾ cup balsamic vinaigrette I used Kraft Tomato Basil Balsamic Vinaigrette
½ teaspoon dried basil
¼ teaspoon ground white pepper
¼ cup pine nuts toasted

Instructions

Cook the orzo according to the package directions. Rinse in cold water and drain well.
In a large bowl, combine the spinach, feta, onion, and cooked orzo.
In a medium bowl, whisk together the vinaigrette, basil, and pepper.
Pour dressing over the orzo mixture and toss to coat.
Refrigerate at least 1 hour before serving.
Serve garnished with toasted pine nuts.