Spinach and Orzo Salad

Spinach Orzo Salad

Spinach and Orzo Salad

"If you're cooking for a woman, make a good risotto and a salad. If you don't have time to make dessert, you can go and buy some macaroons to have afterwards."
Wolfgang Puck
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Prep Time 20 mins
Additional 1 hr
Total Time 1 hr 20 mins
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 8
Calories 490.5 kcal

Ingredients
  

  • 16 ounce package uncooked orzo pasta
  • 10 ounce package baby spinach leaves, finely chopped
  • ½ pound crumbled feta cheese
  • ½ red onion finely chopped
  • ¾ cup pine nuts
  • ½ teaspoon dried basil
  • ¼ teaspoon ground white pepper
  • ½ cup olive oil
  • ½ cup balsamic vinegar

Instructions
 

  • 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 chilly 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.

Video

NUTRITION

Nutrition Facts
Spinach and Orzo Salad
Serving Size
 
8 g
Amount per Serving
Calories
490.5
% Daily Value*
Fat
 
26.9
g
41
%
Saturated Fat
 
7.3
g
46
%
Cholesterol
 
25
mg
8
%
Sodium
 
349.2
mg
15
%
Potassium
 
394.1
mg
11
%
Carbohydrates
 
49
g
16
%
Fiber
 
3.3
g
14
%
Sugar
 
6.5
g
7
%
Protein
 
15.8
g
32
%
Vitamin A
 
3412.5
IU
68
%
Vitamin C
 
10.7
mg
13
%
Calcium
 
194.5
mg
19
%
Iron
 
4.3
mg
24
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Salad, Spinach
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