Spinach and Feta Orzo Salad

Spinach and Feta Orzo Salad in a dark bowl on a dark surface.

Print Recipe

5 from 1 vote

This orzo salad is fresh, light, full of nutty, salty flavor, and a healthy side dish to any protein.

Prep Time15

Cook Time9

Cooling1

Course: pasta, Side Dish

Cuisine: Mediterranean

Keyword: feta, orzo, pasta, salad, spinach

Servings:

Calories: 365kcal

Author: Leigh Harris

Ingredients

Lemon Vinaigrette

2 tbsp Fresh lemon juice
1/4 cup Red Wine vinegar
1 tbsp Honey
1/4 tsp Kosher salt
1/4 tsp Black pepper
1/3 cup Olive oil

Orzo Salad

2 cups Orzo pasta
6 cups Chicken broth or vegetable broth You can also use water
1 tbsp Olive oil up to 2 tablespoons, if needed
1 cup Fresh spinach chopped
1/3 cup Fresh basil chopped
3/4 cup Roasted red peppers dried and chopped
2 or 3 Green onions tops only diced
1/2 cup Pine nuts toasted
1 cup Feta cheese crumbled

Instructions

Lemon Dressing

In a small bowl or measuring cup combine the lemon juice, red wine vinegar, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking constantly.
2 tbsp Fresh lemon juice, 1/4 cup Red Wine vinegar, 1 tbsp Honey, 1/4 tsp Kosher salt, 1/4 tsp Black pepper, 1/3 cup Olive oil

Orzo Salad

Cook the orzo to al dente in 6 cups of broth or water according to the package instructions. DO NOT RINSE.
2 cups Orzo pasta, 6 cups Chicken broth or vegetable broth
Drain in a fine mesh strainer, transfer to a large mixing bowl, and toss with 1-2 tablespoons of olive oil. Cool to room temperature.
1 tbsp Olive oil
Toast the pine nuts in a dry skillet over medium-low heat, stirring often until they are golden and fragrant.
1/2 cup Pine nuts
When the pasta is cooled add the chopped spinach, basil, roasted red peppers, and green onions and toss to incorporate.
1 cup Fresh spinach, 1/3 cup Fresh basil, 3/4 cup Roasted red peppers, 2 or 3 Green onions
Drizzle the dressing over the top and toss to coat evenly. Add the pine nuts and feta cheese over the top of the salad and gently toss to incorporate.
1 cup Feta cheese
Season to taste with salt and pepper if desired.

Notes

Cook the orzo al dente according to package instructions. You will not be rinsing the orzo so there will be some carry-over cooking.

Make Ahead - You can prep the add-ins and store them in separate airtight containers in the fridge. Place cooled pasta in an airtight container and refrigerate until ready to assemble. Prepare the salad at least one hour before serving.

Storing - Place any leftovers in an airtight container and refrigerate for up to 3 days. You made need to add a little more olive oil and lemon juice after refrigerating.

Nutrition