Description
This Spinach, Feta, and Orzo Salad is a vibrant and refreshing dish that will elevate any meal. With its colorful medley of fresh baby spinach, creamy feta cheese, crunchy pine nuts, and perfectly cooked orzo pasta, this salad is as nutritious as it is delicious. Tossed in a tangy balsamic vinaigrette, each bite offers a delightful balance of flavors that make it perfect for picnics, barbecues, or as a light lunch. Quick to prepare and packed with wholesome ingredients, this versatile salad can serve as a satisfying main course or a delightful side dish.
Ingredients
Scale
- 16 ounces uncooked orzo pasta
- 10 ounces baby spinach leaves, finely chopped
- 8 ounces crumbled feta cheese
- 1/2 red onion, finely chopped
- 3/4 cup pine nuts
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- Dried basil for seasoning
- Ground white pepper for seasoning
Instructions
- Cook the orzo pasta in salted boiling water until al dente. Drain and rinse with cold water.
- In a large mixing bowl, combine the drained orzo, chopped spinach, feta cheese, red onion, and pine nuts.
- In a separate bowl, whisk together the olive oil and balsamic vinegar.
- Pour the dressing over the salad mixture just before serving and toss gently to coat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg