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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

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

Basil Vinaigrette

  • 1 garlic clove, smashed
  • 1 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice, plus more to taste (from 1 lemon)
  • ½ cup loosely packed fresh basil leaves
  • ⅓ cup extra-virgin olive oil
  • ¼ teaspoon sugar
  • ½ teaspoon sea salt
  • Freshly cracked black pepper

Method

  1. Cook the orzo in salted water according to package directions. Drain and rinse in cold water. 
  2. Make the vinaigrette. In the base of a high-powered blender or food processor, combine the garlic, lemon zest, lemon juice, basil, olive oil, sugar, sea salt, and pepper to taste. Blend until mostly smooth. Season to taste with more salt or lemon juice, if needed.
  3. In a large bowl, toss together the spinach, cooked orzo, tomatoes, feta, and basil vinaigrette until fully combined. Sprinkle with pine nuts and ribboned basil leaves before serving.