Recipes Salad Pasta Salad Vegetarian Pasta Salad Recipes Spinach and Orzo Salad 4.6 (847) 617 Reviews 54 Photos A light, easy-to-make salad that's pleasing to the palate. Recipe by Christine R Updated on August 17, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 54 54 54 54 Prep Time: 20 mins Additional Time: 1 hr Total Time: 1 hr 20 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 1 (16 ounce) package uncooked orzo pasta 1 (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 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. Dianne I Made It Print Nutrition Facts (per serving) 491 Calories 27g Fat 49g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 491 % Daily Value * Total Fat 27g 34% Saturated Fat 7g 37% Cholesterol 25mg 8% Sodium 349mg 15% Total Carbohydrate 49g 18% Dietary Fiber 3g 12% Total Sugars 7g Protein 16g Vitamin C 11mg 54% Calcium 195mg 15% Iron 4mg 24% Potassium 394mg 8% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved