Mediterranean Summer Salad

Mediterranean Summer Salad Recipe
Photo: Leo Gong; Styling: Karen Shinto
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.
5

Outstanding

Yield:

Serves 12 (serving size: 1 cup)

Recipe from

Sunset

Recipe Time

Total: 25 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Helen F. Newell, Pebble Beach, CA,

August 2009
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