Spinach Orzo Salad - Healthy Small Batch Recipe

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor, while ricotta is often less expensive.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are often lower in calories, and canned olives are usually cheaper.

Bring a small pot of water to a boil.

Add 2 ounces of uncooked orzo pasta to the boiling water.

Cook for about 8 minutes or until al dente.

Drain the cooked orzo and rinse in cold water, then set aside.

In a large bowl, add 2 cups of finely chopped spinach leaves.

Add 1 ounce of feta cheese crumbles to the bowl.

Add 1/4 cup of chopped red onions to the bowl.

Add 1/4 cup of toasted pine nuts to the bowl.

Add 1/4 cup of sun-dried tomatoes to the bowl.

Add 8 to 9 sliced kalamata olives to the bowl.

Toss these ingredients together in the bowl.

Add the cooked orzo to the bowl and mix everything together.

In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1/8 teaspoon of dried basil, and 1/8 teaspoon of coarsely ground black pepper.

If desired, add a pinch of salt to the dressing.

Pour the dressing over the salad and toss to combine.

Taste the salad and add additional salt if necessary.

You can eat it right away or refrigerate and enjoy the salad cold.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens