Description
Erin Capps, a former dietician and current physician’s assistant with Ascension St. John, shares her easy and nutritious recipe for a fresh Spinach Orzo Salad with Feta. This light, flavorful dish combines tender orzo pasta, nutrient-packed spinach, tangy feta, and crunchy pine nuts, all tossed in a simple olive oil and balsamic dressing, perfect for a quick summer meal or a healthy side.
Ingredients
- 8 ounces orzo pasta
- 6 ounces fresh spinach, finely chopped
- ¼ cup red onion, finely chopped
- ½ cup feta cheese, crumbled
- ¼ cup roasted pine nuts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon dried basil
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the orzo and cook for 8 to 10 minutes, until al dente. Drain and rinse under cold water to cool the pasta and stop cooking.
- Step 2: In a large bowl, combine the cooled orzo, chopped spinach, red onion, and dried basil.
- Step 3: In a small bowl or jar, whisk together olive oil and balsamic vinegar. Pour the dressing over the orzo mixture and toss gently to combine.
- Step 4: Season with freshly ground black pepper to taste.
- Step 5: Top the salad with crumbled feta cheese and roasted pine nuts.
- Step 6: Serve immediately or refrigerate for up to a day. The flavors will deepen, but spinach may soften over time.
