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.
Yields0.5 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
1cupUncooked Orzo Pasta
2 ½tbspOlive Oil Seperated
⅙Red Onion Chopped Finely
⅛cupKalamata Olives
1cupSpinach Chopped
2 ½Basil Leaves Chopped
⅙cupRice Vinegar
⅛cupFeta Cheese Crumbles
Salt & Pepper To Taste
1
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.
2
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.
3
Coarsly chop olives (mixed olives are an okay substitute) and feta cheese. Chop red onion into fine pieces. Add all three to the bowl.
4
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
1cupUncooked Orzo Pasta
2 ½tbspOlive Oil Seperated
⅙Red Onion Chopped Finely
⅛cupKalamata Olives
1cupSpinach Chopped
2 ½Basil Leaves Chopped
⅙cupRice Vinegar
⅛cupFeta Cheese Crumbles
Salt & Pepper To Taste
Directions
1
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.
2
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.
3
Coarsly chop olives (mixed olives are an okay substitute) and feta cheese. Chop red onion into fine pieces. Add all three to the bowl.
4
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.
