Orzo Salad with Spinach and Feta

Orzo Salad with Spinach and Feta is a fresh and easy pasta salad made with tender orzo, vibrant baby spinach, roasted red peppers, crumbled feta, and toasted pine nuts, tossed in a tangy lemon honey vinaigrette. This healthy and flavorful salad is perfect for lunch, dinner, meal prep, or as a side dish for gatherings. Quick to prepare and full of Mediterranean flavors, it combines wholesome ingredients for a nutritious and satisfying dish.

Ingredients

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, chopped and blotted dry
• 1 cup coarsely chopped baby spinach
• ¼ cup fresh basil, chopped
• 3 tablespoons thinly sliced green onions
• Salt and pepper, to taste
• 1 cup crumbled feta cheese
• ½ cup pine nuts, toasted (see instructions)

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Instructions

1. Make the Lemon Honey Vinaigrette

1. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, and honey.
2. Season with salt and pepper to taste.
3. Set aside until ready to use.

2. Cook the Orzo

1. Bring the chicken or vegetable broth to a boil in a large saucepan.
2. Add the orzo and cook according to package instructions until tender.
3. Drain well in a fine mesh colander. Do not rinse, so the pasta retains its flavor.
4. Transfer the orzo to a large mixing bowl and toss with 1–2 teaspoons of the prepared vinaigrette to prevent sticking.
5. Let the orzo cool to room temperature. (If making ahead, cover and refrigerate until ready to assemble.)

3. Assemble the Salad

1. Add roasted red peppers, spinach, basil, and green onions to the cooled orzo.
2. Pour the vinaigrette over the salad and toss gently to coat.
3. Season with salt and pepper if needed.
4. Sprinkle the crumbled feta and toasted pine nuts on top.
5. Toss lightly and serve at room temperature.

4. Toast the Pine Nuts

• Heat pine nuts in a dry skillet over medium-low heat. Toss frequently until they are golden and fragrant. Remove from heat and let cool before adding to the salad.

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Why You’ll Love This Recipe

• Fresh and vibrant: The combination of spinach, basil, and roasted peppers gives a bright, flavorful salad.
• Easy to prepare: Quick-cooking orzo and simple vinaigrette make this a convenient side or main dish.
• Nutty and creamy: Toasted pine nuts and crumbled feta add a perfect balance of textures.
• Make-ahead friendly: The salad can be prepared in advance, perfect for meal prep or entertaining.

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Tips

• Don’t rinse the orzo after cooking; it helps the pasta absorb the dressing better.
• Toast pine nuts carefully—they burn quickly. Stir constantly and remove from heat as soon as golden.
• Allow the salad to sit for 15–20 minutes before serving to let the flavors meld.

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Variations and Substitutions

• Greens: Swap spinach with arugula or kale.
• Cheese: Use goat cheese or ricotta salata instead of feta.
• Nuts: Almonds or walnuts can replace pine nuts for a different crunch.
• Protein: Add grilled chicken, shrimp, or chickpeas to make it a complete meal.

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FAQs

Q: Can I make this salad ahead of time?
A: Yes! Prepare the orzo and vinaigrette ahead, but add the feta and pine nuts just before serving to keep textures fresh.

Q: Can this be made vegan?
A: Yes. Replace feta with a plant-based cheese or omit it entirely.

Q: How long does it keep in the fridge?
A: Stored in an airtight container, it stays fresh for 2–3 days.

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Serving

• Serve at room temperature as a light lunch, picnic dish, or side for grilled meats.
• Garnish with extra fresh basil or a squeeze of lemon for added brightness.

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Suggestions

• Pair with a crisp white wine or sparkling water with lemon.
• Add seasonal vegetables like cherry tomatoes, zucchini, or roasted carrots for extra color and flavor.
• Drizzle a little more vinaigrette on top just before serving for a fresh finish.