Orzo Salad with Spinach and Feta
This Orzo Salad is a light, fresh pasta salad that is perfect for a summer BBQ menu. Loaded with flavor from roasted red peppers, spinach and feta and a delicious lemon honey vinaigrette.
Prep Time15 minutes mins
Cook Time10 minutes mins
0 minutes mins
Total Time25 minutes mins
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Servings: 6
Calories: 450kcal
Lemon Honey Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- salt and pepper to taste
Orzo Salad
- 2 cups orzo pasta
- 6 cups low sodium chicken or vegetable broth
- 1 cup roasted red peppers blotted dry and chopped
- 1 cup coarsely chopped baby spinach
- ¼ cup chopped fresh basil
- 3 tablespoons thinly sliced green onions
- salt and pepper to taste
- 1 cup crumbled feta cheese
- ½ cup pine nuts toasted (heat them in a dry skillet over medium-low heat, tossing often until golden)
For the Lemon Honey Vinaigrette
Whisk together the olive oil, vinegar, lemon juice, and honey. Season to taste with a bit of salt and pepper. Set aside.
For the Orzo Salad
Bring broth to a boil in a good sized saucepan or pasta pot. Add the orzo and cook until tender according to package directions. Drain very well in a fine mesh colander but do not rinse. Transfer to a large mixing bowl and toss with 1 or 2 teaspoons of the prepared dressing to prevent it from sticking. Let the pasta cool to room temperature. If making in advance, cover and refrigerate cooled orzo until ready to assemble salad.
Toss the cooled pasta with the roasted red peppers, spinach, basil, and green onions. Pour the vinaigrette over the salad and stir to coat the ingredients with the dressing. Season with salt and pepper, if desired. Sprinkle the feta and pine nuts over the top and toss lightly. Serve at room temperature.
Variations
- Tomatoes - Replace the roasted red peppers with halved cherry or grape tomatoes.
- Cucumbers - Try it with chopped cucumbers for a little crunch.
- Nuts - This salad would be delicious with sliced or slivered almonds in place of pricier pine nuts.
- Dressing - You can toss it with your favorite bottled dressing. Balsamic vinaigrette or Italian dressing would make it something a little different.
Calories: 450kcal | Carbohydrates: 43g | Protein: 12g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 607mg | Potassium: 267mg | Fiber: 2g | Sugar: 4g | Vitamin A: 790IU | Vitamin C: 15.1mg | Calcium: 155mg | Iron: 2mg