greek orzo salad with spinach, feta, and tomatoes

Greek Orzo Salad with Spinach, Feta, and Tomatoes wpid-20150531_175758-1.jpg

slightly modified from garden grazer


(for the salad)

  • 1 lb. Orzo pasta
  • 6 oz fresh baby spinach
  • 1 lb. cherry tomatoes
  • 6 green onions
  • 8 oz feta cheese
  • 1/2 jar sliced greek kalamata olives

(for the dressing)

  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 1 tsp dried basil


  1. For the dressing, combine the vinegar,  garlic,  and basil.  Slowly add olive oil, whisking to combine.
  2. Cook the orzo in salted water, according to package.
  3. Meanwhile, halve tomatoes,  slice the green onions, and roughly chop spinach. Place in large bowl.
  4. Add olives. Toss gently to mix.
  5. Drain orzo and immediately add to large bowl of spinach. Toss gently. The heat from the orzo will lightly wilt the spinach.
  6. Pour the dressing on top, toss to combine.
  7. Add feta and toss gently.
  8. Eat immediately or refrigerate to serve cold.

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