top of page


Spinach Orzo and Feta Salad

Great, fresh and vegetarian salad to prepare and enjoy for the week.

If you aren't a vegetarian this salad pairs well with tuna, salmon or chicken as well. 



  • 1 (16 ounce) package uncooked orzo pasta

  • 1 (10 ounce) package baby spinach leaves, finely chopped

  • 1/2 pound crumbled feta cheese

  • 1/2 red onion, finely chopped

  • 3/4 cup pine nuts

  • 1/2 teaspoon dried basil

  • 1/4 teaspoon ground white pepper

  • 1/2 cup olive oil

  • 1/2 cup balsamic vinegar


  1. Bring a large pot of lightly salted water to a boil.

  2. Add orzo and cook for 8 to 10 minutes or until al dente

  3. Drain and rinse with cold water.

  4. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper.

  5. Toss with olive oil and balsamic vinegar.

  6. Refrigerate and serve cold.

Things to note:

Store for 5 days in refrigerator unless tuna or salmon has been added. 

Tuna and salmon in salad must be eaten within 48 hours. 

bottom of page