Spinach and Orzo Salad


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

Prep Time:
20 mins
Additional Time:
1 hr
Total Time:
1 hr 20 mins
8 servings


  • 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


  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.

    close up view of Spinach and Orzo Salad in a white bowl

Nutrition Facts (per serving)

491 Calories
27g Fat
49g Carbs
16g Protein
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.

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