Greek spinach orzo salad Recipe

Name: Greek spinach orzo salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 oz uncooked orzo pasta; 5 oz spinach, torn; 1/2 cup kalamata (Greek) olives, roughly chopped; 1 red onion, sliced into thin half moons; 1 cucumber, quartered and sliced; 1 tomato, diced; 1/2 cup balsamic vinaigrette; 1 tsp dried oregano; 1/4 tsp salt; 1/4 tsp pepper; 4 oz feta cheese, crumbled; 1/3 cup pine nuts

Servings: persons

3 oz uncooked orzo pasta
5 oz spinach, torn
1/2 cup kalamata (Greek) olives, roughly chopped
1 red onion, sliced into thin half moons
1 cucumber, quartered and sliced
1 tomato, diced
1/2 cup balsamic vinaigrette
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
4 oz feta cheese, crumbled
1/3 cup pine nuts

1
Cook orzo pasta according to package directions.
2
Meanwhile, toast pine nuts: place pine nuts in saute pan and toast over medium heat until golden, stirring often.
3
Remove from heat when done.
4
When pasta is cooked, drain and rinse with cold water.
5
Drain well.
6
In large bowl, combine spinach, orzo, onion, cucumber, tomato, olives, salt, pepper, oregano, and balsamic vinaigrette.
7
Chill 2 hours.
8
Sprinkle with toasted pine nuts and feta and serve.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 oz uncooked orzo pasta, 5 oz spinach, torn, 1/2 cup kalamata (Greek) olives, roughly chopped, 1 red onion, sliced into thin half moons, and more.

Yes, Greek spinach orzo salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek spinach orzo salad

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