Orzo and Spinach Salad
I love the Orzo and Spinach Salad that Whole Foods makes and thought about replicating it at home. A quick search on the internet brought me to one that sounded promising, and I made a few modifications. This salad can be served cold or at room temperature and would be great to bring to your next BBQ.
Recipe adapted from Food.com
Ingredients
- 1 (16 ounce) package uncooked orzo pasta (can be whole wheat)
- 1 (10 ounce) package baby spinach leaves, finely chopped
- 1/2 lb crumbled feta cheese (2 cups)
- 1/2 small red onion, very finely chopped
- 3/4 cup pine nuts, toasted
- 1/2 cup kalamata olives, chopped
- 1/2 teaspoon dried basil (or 4 fresh basil leaves, chopped)
- 1/4 teaspoon fresh ground pepper
- 1 pinch salt
- 1/3 cup olive oil
- 1/3 cup white balsamic vinegar
Directions
- 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,olives, basil, salt and pepper. Toss with olive oil and white balsamic vinegar. Refrigerate and serve cold or at room temperature.
Time to Cook! 
One Response to “Orzo and Spinach Salad”
This looks fantastic!
Rebecca from Meals and Reels
http://www.mealsandreels.com