Spinach and Orzo Salad

Spinach and Orzo Salad

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This recipe was easy to make and a definite winner.  It worked well as a side dish and then my husband took the leftovers in his lunch.

Ingredients

  • 1 (16-ounce) box dried orzo pasta
  • 1 (10-ounce) package fresh baby spinach leaves, finely chopped (1)
  • ½ pound crumbled feta cheese
  • ½ red onion, finely chopped
  • ¾ cup pine nuts, toasted (2)
  • 1 jar sun-dried tomatoes (3)
  • 1 jar artichoke hearts (4)
  • 1 (15-ounce) can black olives (5)
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ½ teaspoon black 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, tomatoes, artichoke hearts, olives, basil, salt and pepper.

Toss with olive oil and balsamic vinegar.  Refrigerate and serve cold.

Notes:

(1)     I only used about 4 ounces of spinach.

(2)     I used about ¼ cup pine nuts since they’re so expensive.  To toast them, put them on a cookie sheet and heat in a 350 degree oven for about 6 or 7 minutes.

(3)     This was an addition.  Add as much or little as you want.

(4)     This was an addition.  Add as much or little as you want.

(5)     This also was an extra addition.

from allrecipes.com magazine, April/May 2014

Comments

  1. yum! I think I’d like to use fresh basil and add chopped grilled chicken to make it a main course. I don’t like feta, but I think fresh mozz would be a good substitute.

    (I think your recipe should say “lightly salted water” :)

  2. Thanks for the heads up about “sautéed”. Fixed it.

    It would be very good with fresh basil. I tried to find some at my store but try didn’t have any. I think the chicken and mozzarella would be good additions.
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