Reviewed: Nov. 7, 2009

So good, but next time I want to add more spinach, use less orzo, and add some lemon juice. We loved it as it was though.

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KERANI

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Reviewed: Nov. 1, 2009

Great recipe, easy, popular at a potluck, healthy. I wouldn't say it has a completely knockout taste, so I'm holding back on a 5* (although I would definitely make again).

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eadaoin

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Reviewed: Oct. 28, 2009

Very good. Would make again.

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coujen

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 19, 2009

This was a nice, easy salad that is different than the traditional pasta salad. I thought it needed just a little something more though. It was kind of plain.

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keh

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Reviewed: Oct. 6, 2009

The first time I made this I thought it was good, but could have used some "oomph" as the taste was a little bland. The second time I made it, I lightly sauteed the pine nuts and red onions together and threw it into the spinach orzo. I added fresh basil instead of dried. I also thought 1/2 cup of olive oil and balsamic vinegar was just too much, so I just added some using my own judgement. And this time it came out great! My family finished it all and wanted to know when I was going to make it again. Awesome dish! Next time I'll try sun-dried tomatoes as suggested by other reviewers.

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Pamilah

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 3, 2009

Cut the recipe in half and the only change I made was to add fresh basil instead of dried basil. It was very good. Next time I may try with Arugula and cherry tomatoes.

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Ann in Ft. Myers

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Reviewed: Sep. 21, 2009

This is a GREAT recipe. The first time I made it I didn't have any spinach on hand, but I did have broccoli I needed to use up. I blanched the broccoli for a few minutes and stuck it in ice water to cool, then drained it and let it sit while I made the rest of the salad. Be sure to only cook the orzo to al dente so that it soaks up some of the sauce when you mix it all together. Delicious and perfect for a picnic or barbeque since there is no mayo to worry about getting spoiled.

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Belinda

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Reviewed: Sep. 13, 2009

Had this at a cookout and it was great.

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Susan

Cooking Level: Intermediate

Living In: East Greenwich, Rhode Island, USA

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Reviewed: Sep. 13, 2009

Thought it was kinda bland as written... has potential though...

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 7, 2009

This is an excellent pasta salad recipe. I addded chopped sundried tomatoes and fresh basil and will do so next time as well. I also toasted the pine nuts. The fresh chopped spinach is so nice in this - I will definitely make it again and again!

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Lauren Fredette

Cooking Level: Expert

Home Town: Newburyport, Massachusetts, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Sep. 3, 2009

Delicious! I recommend reserving 1/3 of the dressing until just before serving; the pasta absorbs some of it while it's chilling; adding the last bit before serving assures it's not dried out. Fresh basil makes a big difference, too. Thanks for a great recipe, Christine!

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Fleur de Lirious

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Sep. 1, 2009

We really liked this recipe, I added cherry tomatoes, artichokes, and zucchini. I would reduce amount of olive oil and balsamic vinegar to 1/3 cup.

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Tiffanyg

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Reviewed: Aug. 23, 2009

Fabulous! Made exactly as the recipe stated, took to a cookout and everyone asked me for the recipe. Made the day before to let the flavors blend - definitely better the 2nd (and 3rd) day.

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KASBES

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Reviewed: Aug. 22, 2009

I never knew what to bring to potlucks before, but with this recipe I hit the jackpot! It always gets raves and people always ask for the recipe. I have passed it on more times than I can remember. I tweak the recipe a little bit. I use packaged spinach and don't bother to chop it. I probably use less red onion than called for and I use white balsamic vinegar which keeps the orzo white instead of turning it brown.

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Jasmin

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Reviewed: Aug. 15, 2009

I have now made this recipe twice for family birthday bbq's.....the first time I changed it a bit by adding lots of minced green onion instead of red and some minced sundried tomatoes.....Everyone loved it but I felt it needed something. Well....I have now made it and used the recipe on the site as exact and think it has great flavour as per the recipe.

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DASSAFRYANZI

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Reviewed: Aug. 8, 2009

Wonderful salad! Couldn't get enough of it. It makes a fairly large amount though so next time I think I would halve it.

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MNGranny

Cooking Level: Expert

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Reviewed: Aug. 6, 2009

Great recipe for a potluck. I halved the olive oil (to reduce the fat content) and vinegar and added artichoke hearts. it was very flavorful and a big hit!

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junesbug

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Reviewed: Aug. 3, 2009

Followed it exactly with great results. Very light and delicious.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 1, 2009

This is excellent as is. I'd give it six stars if I could. The first time I made it, I didn't have pine nuts so I used sunflower seeds instead and we all enjoyed it. The next time I made it, I used pine nuts. They add a lovely little crunch to the salad and makes it complete. My husband took a large bowl to a work-related function and reported back that it was a huge hit. Apparently the women in the group wanted to "marry" me!

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Ivy

Cooking Level: Expert

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Reviewed: Jul. 28, 2009

I wasn't expecting to like this, as I'm not a fan of balsamic vinegar, but I couldn't stop eating it! I would be sure to add a little extra basil and salt(to suit personal taste). It does need three or more hours for the flavor to fully develop. I can't wait to make this for company.

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