Spinach and Orzo Salad

Pasta and Noodle - Dinner

A light, easy-to-make salad that's pleasing to the palate.

Brief

Prep 20 mins

Additional: 1hr

Total: 1hr20 mins

Servings: 8

Yield: 8 servings

Spinach and Orzo Salad

Ingredients

1 (16 ounce) package uncooked orzo pasta

1 (10 ounce) package baby spinach leaves

finely chopped

½ pound crumbled feta cheese

½ red onion

finely chopped

¾ cup pine nuts

½ teaspoon dried basil

¼ teaspoon ground white pepper

½ cup olive oil

½ cup balsamic vinegar

No-Noodle Zucchini Lasagna

Dinner

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach feta onion pine nuts basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

Nutritional Information

Spinach and Orzo Salad

Servings Per Recipe:8

Calories: 490.5

% Daily Value *

Protein: 15.8g 32%

Carbohydrates: 49g 16%

Dietary Fiber: 3.3g 13%

Sugars: 6.5g

Fat: 26.9g 41%

Saturated Fat: 7.3g 37%

Cholesterol: 25mg 8%

Vitamin A Iu: 3412.5IU 68%

Niacin Equivalents: 5.8mg 45%

Vitamin B6: 0.2mg 13%

Vitamin C: 10.7mg 18%

Folate: 205.3mcg 51%

Calcium: 194.5mg 19%

Iron: 4.3mg 24%

Magnesium: 93.5mg 33%

Potassium: 394.1mg 11%

Sodium: 349.2mg 14%

Thiamin: 0.2mg 17%

Calories From Fat: 242.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.