Spinach Orzo Salad With Feta, Tomatoes and a Basil Dressing

• servings: 6 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1/2 pound orzo

5 ounces baby spinach, about 4 cups packed

1 pint cherry tomatoes, halved

4 ounces feta, crumbled

1/3 cup pine nuts, toasted

6 basil leaves, thinly sliced into ribbons

1 garlic clove, smashed

1 teaspoon lemon zest

1 tablespoon lemon juice, from 1 lemon, plus more to taste

1/2 cup basil, packed

1/3 cup Extra virgin olive oil

1/4 teaspoon sugar

1/2 teaspoon fine sea salt

pepper, to taste

Directions

cook orzo

Cook the orzo in salted water according to package directions. Drain pasta and rinse in cold water. This prevents the pasta from being too warm when added to the salad.

make vinaigrette

Make the Basil Vinaigrette: Add all of the vinaigrette ingredients to the base of a high-powered blender or a food processor. Blend until mostly smooth. Season to taste with more salt or lemon juice, if needed.

toss and serve

In a large bowl, toss the spinach with the cooked orzo, tomatoes and feta. When ready to serve, toss with the basil vinaigrette until fully combined. Sprinkle with pine nuts and ribboned basil leaves. Serve immediately.

Nutrition

• Calories: 294
• Total Fat: 21 g
• Saturated Fat: 4 g
• Cholesterol: 10 mg
• Sodium: 442 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 9 g