READY IN ABOUT 1½ hrs

Spinach and Orzo Salad

Read Reviews (413)

"A light, easy to make salad that's pleasing to the palate." — Christine R.

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, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

Kitchen-Friendly View

PREP 20 mins
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 17, 2005

This was eaten enthusiastically by the people at a pot luck dinner. Because of time constraints I had to make it the day before. I thought it would allow the flavors to blend, but I wouldn't recommend it since the pasta, cheese and onion all absorbed the dressing and turned brownish from the balsamic vinegar. But it tasted great and the appearance didn't stop anyone from eating it!

—Mallinda

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Most Helpful Critical Review

Jul 30, 2011

I followed the recipe exactly, and as is, this salad was extremely bland. I had very high hopes for it, but I brought it to a a potluck and no one was impressed. I think it's a good idea, but it definitely needs some tweaking.

—jennaucla

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558 Ratings

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Nov 29, 2005

I LOVE this salad. I add sun dried tomatoes and kalamata olives as well. I find that you don't need an entire 10 oz package of baby spinach (I only use about half of a 6 oz bag).

—Kathryn

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Apr 20, 2004

This was delicious and is a new favorite. I added black olives, artichokes, and sun-dried tomatoes. The recipe makes a TON though, so i had enough for several meals. I served this as a side to "Firecracker Grilled Alaska Salmon" from this site and they went together very well.

—BATCAVES

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Jun 10, 2007

I used farfalle instead of orzo and since my husband does not care for feta, I substituted with a mixture of provolone and mozzarella cheeses. I also added grated Romano, salt, garlic powder and parsley. I toasted the pine nuts for added flavor.

—ANGCHICK

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Nov 30, 2002

Oh my this was wonderful. I could've eaten just this for a couple of days and been very happy. I halved the recipe and served it for guests, who demanded the recipe. :) The only changes I made were using fresh basil instead of dried and black pepper instead of white. I know there is a lower fat/calorie feta cheese that I might try next time. Yes there will be a next time on this one!

—LindaT

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Sep 11, 2005

Loved it - so good for any occasion. Barely used any Olive Oil - and put the juice of 1 lemon and the balsamic vinegar. Love this also with baby Roma tomatoes, or cherry tomatoes!

—ameliab

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Nov 23, 2006

I made this salad for Thanksgiving and added dried cranberries and used half of the oil and vinegar. Absolutely delicious!!! Definately will be making again!

—Kim

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Nutrition

Calories
490 kcal
25%

Carbohydrates
49 g
16%

Cholesterol
25 mg
8%

Fat
26.9 g
41%

Fiber
3.3 g
13%

Protein
15.8 g
32%

Sodium
349 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spinach and Orzo Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 490
Calories from Fat: 242

% Daily Value *
Total Fat 26.9g 41 %
** Saturated Fat 7.3g 37 %
Cholesterol 25mg 8 %
Sodium 349mg 14 %
Potassium 394mg 11 %
Total Carbohydrates 49g 16 %
Dietary Fiber 3.3g 13 %
Protein 15.8g 32 %
** Sugars 6.5g
Vitamin A 68 %
Vitamin C 18 %
Calcium 24 %
Iron 43 %
** Thiamin 17 %
** Niacin 44 %
** Vitamin B6 13 %
** Magnesium 33 %
** Folate 114 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.