Spinach and Orzo Salad

Spinach and Orzo Salad

"A light, easy-to-make salad that's pleasing to the palate."
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Ingredients

1 h 20 m servings 490 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 490 kcal
  • 25%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. 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.

Reviews

Read all reviews 524
  1. 729 Ratings

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Most helpful positive review

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 r...

Most helpful critical review

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 ...

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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 r...

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).

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 "...

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 an...

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 w...

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!

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!

I've made this several times and its a great recipe that works well if you want to alter it a little for different tastes or what you have handy. I've used asiago cheese instead of the feta, als...

Yum! What a great flavor. I will make this again and again! Even 1/2 the recipe makes a lot, so I'll make 1/4 next time.

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