Recipe Solved
If you’ve had Whole Food’s Greek Orzo Salad, the most delicious and light salad with spinach and feta, you know how addicting it is. I love it. However, for a whole family, and how much we love to eat, it gets pricey. Plus, I can’t buy everything I need at that store and sometimes can’t make it in. So obviously, I was on the hunt for the recipe. There are tons out there, but trust me when I say that none of them made the cut. They were all slightly off- UNTIL NOW! I cracked it! I figured it out, and it’s actually easy too! Plus, it’s cheaper to make at home.
Some Quick Notes
I have a few quick notes to make this a smooth cook because I’m all for easy. You’ll need your strainer, some spoons to stir, a pot and a saucepan. No biggie. Make sure to rinse the orzo immediately in cold water, and stir the olive oil right in. Otherwise, the orzo will clump. I left our the sundried tomatoes and bell peppers, they didn’t add much to the flavor and helped cut cost so why not. You can add them in if you’d like, but again, not much flavor gained there.
I love Whole Foods' Spinach & Feta Orzo salad, but when you're feeding the whole family, it gets pricey! I figured out the perfect recipe dupe that is so easy you'll make it all the time. Warning, it's so addicting and delicious.
Cook your orzo according to the package directions and then immediately rinse under cold water in your strainer. The cold water will wash off extra starch and bring the salad to temp. Add orzo to a large bowl and stir in 3 TBS olive oil to prevent pasta clumping.
Heat 2 TBS olive oil over medium-high heat in a saucepan and cook spinach and basil leaves until wilted. About 2-3 minutes. Let cool a minute and add to bowl.
Coarsly chop olives (mixed olives are an okay substitute) and feta cheese. Chop red onion into fine pieces. Add all three to the bowl.
Add rice vinegar, salt and pepper to taste, and give it a stir. Remember that most of the liquids will absorb into the salad overnight, add more olive oil as needed. Serve immediately or keep covered in the refrigerator for up to two days.
Ingredients
Directions
Cook your orzo according to the package directions and then immediately rinse under cold water in your strainer. The cold water will wash off extra starch and bring the salad to temp. Add orzo to a large bowl and stir in 3 TBS olive oil to prevent pasta clumping.
Heat 2 TBS olive oil over medium-high heat in a saucepan and cook spinach and basil leaves until wilted. About 2-3 minutes. Let cool a minute and add to bowl.
Coarsly chop olives (mixed olives are an okay substitute) and feta cheese. Chop red onion into fine pieces. Add all three to the bowl.
Add rice vinegar, salt and pepper to taste, and give it a stir. Remember that most of the liquids will absorb into the salad overnight, add more olive oil as needed. Serve immediately or keep covered in the refrigerator for up to two days.
Let Me Know!
I would love to hear how the recipe worked for you, comment below, email me with the contact form up top in the main menu, or message me on IG! If you have any recipes you’d love to share, send them to me and maybe they’ll be featured!
Happy Cooking!
Xo, Chelsey