I thought this was a good starting recipe, but I think on its own it is a little bland. I added feta cheese as one of the other reviewers recommended. Next time I might add artichokes and/or some balsamic vinegar.
Spinach and Orzo Salad
Photo: Thomas J. Story; Styling: Randy Mon
This herb vinaigrette-dressed pasta salad keeps better than a mayo-based one from the deli–and tastes better too.
Yield: Serves 4
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Amount per serving
- Calories: 315
- Calories from fat: 44%
- Protein: 6.9g
- Fat: 16g
- Saturated fat: 1.7g
- Carbohydrate: 39g
- Fiber: 4.4g
- Sodium: 550mg
- Cholesterol: 0.0mg
- 1 cup orzo pasta
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- About 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 quart lightly packed baby spinach leaves, roughly chopped
- 1/4 cup slivered dried tomatoes packed in oil
- 12 pitted kalamata olives, sliced
- 1. Cook orzo according to package directions. Meanwhile, in a large bowl, whisk together oil, vinegar, oregano, basil, 1/2 tsp. salt, and the pepper and reserve.
- 2. Drain pasta, rinse with water until cool, and drain again. Add to bowl with dressing and gently mix in spinach, tomatoes, and olives to combine. Add more salt if you like.
- Keeps: Up to 2 hours at room temperature, 4 hours with ice packs.
- Note: Nutritional analysis is per 1-cup serving.
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