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Spinach and Orzo Salad
Spinach and Orzo Salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Spinach and orzo salad with feta, pine nuts, olives, and red onion.
Ingredients:
  • 8 ounces orzo pasta
  • Salt
  • 1/4 cup pine nuts
  • 6 ounces feta cheese, roughly crumbled
  • 2 ounces Kalamata Greek olives pitted, roughly chopped, about 1/2 cup (about 20 olives)
  • 4 ounces baby spinach
  • 1/2 cup chopped red onion (about half a red onion)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar (can substitute white vinegar or lemon juice)
  • 1 teaspoon Dijon mustard
  • Pinch dried basil
  • Pinch dried tarragon
  • Salt and freshly ground black pepper to taste
Instructions:
  • To cook the orzo pasta, generously salt a pot of water (1 Tbsp of salt for every 2 quarts of water) and bring it to a vigorous boil. Add the orzo and cook uncovered on high heat for 8-10 minutes until al dente. Drain and rinse with cold water to cool.
  • Toast the pine nuts in a small skillet over medium heat, stirring occasionally until lightly browned. Be careful not to burn them.
  • In a food processor or blender, blend half of the spinach with 1 tablespoon of olive oil until smooth. Then, mix the spinach purée with cooked orzo in a large serving bowl until the pasta is evenly coated.
  • Combine the remaining spinach, red onion, feta cheese, pine nuts, and Kalamata olives with the orzo, then gently mix in the roughly chopped spinach.
  • Prepare dressing: Combine the remaining 2 tablespoons of olive oil, balsamic vinegar, red wine vinegar, mustard, dried basil, and dried tarragon in a small jar. Seal the jar and shake vigorously to blend the ingredients well. (Alternatively, you can whisk the ingredients together in a small bowl for a similar result.)
  • Drizzle dressing over orzo: Drizzle the dressing over the orzo and spinach, gently toss until combined. Refrigerate for at least an hour before serving.

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