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Simple Recipes for Every Day

Spinach Orzo Salad With Feta, Tomatoes and a Basil Dressing

a bowl of Spinach Orzo Salad With Feta Tomatoes and a Basil Dressing topped with basil and pine nuts
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  10 min

Ingredients

  • ½ pound orzo
  • 5 ounces baby spinach, about 4 cups packed
  • 1 pint cherry tomatoes, halved
  • 4 ounces feta, crumbled
  • ⅓ cup pine nuts, toasted
  • 6 basil leaves, thinly sliced into ribbons

Basil Vinaigrette

  • 1 garlic clove, smashed
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice, from 1 lemon, plus more to taste
  • ½ cup basil, packed
  • ⅓ cup Extra virgin olive oil
  • ¼ teaspoon sugar
  • ½ teaspoon fine sea salt
  • pepper, to taste

Method

  1. Cook the orzo in salted water according to package directions. Drain pasta and rinse in cold water. This prevents the pasta from being too warm when added to the salad.
  2. Make the Basil Vinaigrette: Add all of the vinaigrette ingredients to the base of a high-powered blender or a food processor. Blend until mostly smooth. Season to taste with more salt or lemon juice, if needed.
  3. In a large bowl, toss the spinach with the cooked orzo, tomatoes and feta. When ready to serve, toss with the basil vinaigrette until fully combined. Sprinkle with pine nuts and ribboned basil leaves. Serve immediately.