Mediterranean Summer Salad

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.

Yield: Serves 12 (serving size: 1 cup)
Total:
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 40%
  • Protein: 5g
  • Fat: 6.5g
  • Saturated fat: 2g
  • Carbohydrate: 18g
  • Fiber: 1.7g
  • Sodium: 293mg
  • Cholesterol: 8.4mg

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. 1. Cook orzo according to package directions.
  2. 2. Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add cooked orzo.
  3. 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.
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