Spinach and Orzo Salad

Spinach and Orzo Salad topped with feta cheese crumbles in a large serving bowl

I combined orzo and spinach with toasted pine nuts, crumbled feta, chopped red onion, and a dressing of balsamic vinegar and olive oil.  I added a handful of chopped sun dried tomatoes and Kalamata olives to the salad to give it a little more depth and flavor.

Spinach and Orzo Salad topped with feta cheese crumbles in a large serving bowl

This salad comes together in minutes and is a dish I know I'll be making over and over again.

Spinach and Orzo Salad

A classic Spinach and Orzo Salad combining red onion, feta cheese, pine nuts, basil, sun dried tomatoes and tossed with a balsamic vinegar and olive oil dressing. A delicious and colorful cold salad.
Prep Time20 mins
Total Time20 mins
Course: Salad
Servings: 8 servings
Author: Joanie Zisk

Ingredients

  • 16 ounce package uncooked orzo pasta
  • 10 ounce package baby spinach leaves, finely chopped
  • 1/2 pound feta cheese, crumbled
  • 1/2 red onion, finely chopped
  • 3/4 cup toasted pine nuts
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1/2 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup kalamata olives (optional)

Instructions

  • Bring a large pot of water to a boil. Add the orzo and cook for about 8 minutes or until al dente. Drain, rinse in cold water and set aside.
  • Toss the spinach, feta, onion, pine nuts, basil and pepper in a large bowl. Add the orzo and stir well. Mix together the olive oil and balsamic vinegar in a small bowl. Pour over the spinach and orzo salad and toss.
  • Top with sun dried tomatoes and kalamata olives.
  • Refrigerate and serve cold.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

About The Author

2 thoughts on “Spinach and Orzo Salad”

  1. Caren with a C

    That is one of my favorite salads to get at the deli! Yum. Thanks for sharing the recipe. Stopping by from SITS!

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