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Mediterranean Summer Salad

Photo: Leo Gong; Styling: Karen Shinto
Total time 25 mins
Yield Serves 12 (serving size: 1 cup)
With pasta added, this gives a nice twist to the typical Greek salad. Be sure to use good-quality feta cheese, as it really makes a difference in flavor and creaminess.


  • 8 ounces orzo pasta
  • 2 cups halved cherry tomatoes
  • 1 cup fresh basil leaves, chopped
  • 1 teaspoon minced garlic
  • 1/4 cup toasted pine nuts
  • 1/2 cup Greek olives such as kalamata, pitted and halved
  • 4 ounces feta cheese, broken into large chunks
  • 2 cups baby spinach leaves
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Salt
  • freshly ground black pepper

Nutrition Information

  • calories 149
  • caloriesfromfat 40 %
  • protein 5 g
  • fat 6.5 g
  • satfat 2 g
  • carbohydrate 18 g
  • fiber 1.7 g
  • sodium 293 mg
  • cholesterol 8.4 mg

How to Make It

  1. Cook orzo according to package directions.

  2. Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add cooked orzo.

  3. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.

  4. Note: Nutritional analysis is per serving.