Recipe by prell2k4
"This is a wonderfully light salad for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken, and you can vary the amount of feta depending on your taste."
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1 (16 ounce) package
1 1/2 tablespoons
extra-virgin olive oil
1 1/2 teaspoons
crushed red pepper flakes
pitted kalamata olives
1 (2 ounce) jar
capers, with liquid
basil-flavored feta cheese
1 (10 ounce) bag
fresh spinach leaves, chopped
This salad has good flavor. I especially liked the touch of thyme. I used reduced sodium broth but with feta, capers and kalamata olives it was a bit salty. Next time I would omit the broth and cook the orzo in unsalted water. With all the other great flavors I don't think the broth would be missed. I would also omit the butter and just rinse the pasta to eliminate any sticking. I used fresh basil and thyme and added grape tomatoes to cut the salt taste, it was a nice addition. Did a dry toasting on the nuts and drizzled the oil in the salad. Diced chicken would go very well in this salad. Thank you for the post.
Dont think I'll be making this again. Wasnt bad, but also didnt "WOW" me.
Yummy!!! This was delicious, and so easy to make. I was just cooking for me, so I halved it, it still made plenty. I skipped the capers and olives because I can't stand them, but next time I make this (and I will be making this a lot!) I will add them. Shared this at lunch with coworkers and they liked it too, thanks for an easy and delicious recipe!
This is really tasty. I also skipped the chicken broth, used fresh herbs, and plain feta. I did add xtra lemon and olive oil, as mine turned out a little bit dry... Can't wait to try it tomorrow! Thanks prell2k4!!
Oh, wow. This is SO GOOD! Excellent combination of flavors and textures. The only changes I made were to use veg broth and fresh herbs (I added the basil with the spinach rather than sauteing it), and olive oil instead of butter. I'll dry-toast the nuts next time--they seemed a little soggy from toasting in the oil, and my garlic started to burn. Still, absolutely delicious--a new favorite!
This was delicious! A welcomed change from the regular ol' pasta salad. I used fresh basil and thyme and added them in with the spinach for fresher flavor. Another reviewer suggested dry roasting the pine nuts...next time I'll do that as well...to brown them up a little better and prevent my garlic from browning. I didn't have kalamata olives so I used black olives and I did add chopped artichoke hearts and grape tomatoes for color. BUT this recipe on it's own deserves 5 stars. Thank you for the recipe:)
Loved this recipe! I had almost all the ingredients, but not the right AMOUNTS, but it still worked out delicous. My package of Feta was only 6 oz., and my pine nut pkg. was only 2.5 oz. AND I was out of olives, so omitted them. That being said... you can make this recipe a little cheaper and still be a 5 star! Light enough for summer heat eating and hearty enough for an entree AND nice enough for company! Thanks Prell2k for a wonderful recipe and Tizzylizz for suggesting!
Yummy, I loved this salad. it was a hit at yesterday's foruth of July celebartion. very easy to make. the only change i made was i had to use regular feta as my local store did not have the flavored. Yumm. thanks Prell for a great salad
* Percent Daily Values are based on a 2,000 calorie diet.
Refreshing Summer Orzo Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 553
** Calories from Fat: 291
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