Orzo Salad with Feta, Spinach and Mushrooms Recipe

Name: Orzo Salad with Feta, Spinach and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups orzo (15 ounces); 3 tablespoons pine nuts; 1/3 cup plus 2 tablespoons extra-virgin olive oil; 6 ounces shiitake mushrooms, stemmed, caps cut into 1-inch pieces; Salt and freshly ground pepper; 1/4 cup red wine vinegar; 2 tablespoons fresh lemon juice; 2 cups spinach leaves (1 1/2 ounces), cut into thin strips; 2 celery ribs, cut into 1/4-inch dice; 9 ounces feta cheese, crumbled (1 1/2 cups)

Servings: persons

2 1/4 cups orzo (15 ounces)
3 tablespoons pine nuts
1/3 cup plus 2 tablespoons extra-virgin olive oil
6 ounces shiitake mushrooms, stemmed, caps cut into 1-inch pieces
Salt and freshly ground pepper
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
2 cups spinach leaves (1 1/2 ounces), cut into thin strips
2 celery ribs, cut into 1/4-inch dice
9 ounces feta cheese, crumbled (1 1/2 cups)

1
In a large pot of boiling salted water, cook the orzo until al dente.
2
Drain and transfer to a large bowl; let cool.
3
Meanwhile, in a medium skillet, toast the pine nuts over moderate heat, shaking the skillet, until the nuts are golden brown, about 3 minutes.
4
Transfer to a plate.
5
Add 2 tablespoons of the olive oil to the skillet.
6
Add the shiitakes, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender and browned, about 5 minutes.
7
Set aside.
8
In a small bowl, whisk the vinegar, lemon juice and the remaining 1/2 cup of olive oil; add to the orzo to loosen it up.
9
Add the spinach, celery, feta, pine nuts and mushrooms to the orzo and toss well.
10
Season with salt and pepper.
11
Serve at room temperature or lightly chilled.

535

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 10 ingredients. The key ingredients include: 2 1/4 cups orzo (15 ounces), 3 tablespoons pine nuts, 1/3 cup plus 2 tablespoons extra-virgin olive oil, 6 ounces shiitake mushrooms, stemmed, caps cut into 1-inch pieces, and more.

Yes, Orzo Salad with Feta, Spinach and Mushrooms 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.

Orzo Salad with Feta, Spinach and Mushrooms

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