Orzo, Spinach, and Feta Salad Recipe

We had something like this at a picnic a couple years ago, and I found a recipe online. I made a few tweaks to it, and this is my version. It’s great for dinner on a hot summer evening.

Orzo, Spinach, and Feta Salad


  • 1 16-ounce package uncooked orzo
  • 1 cup pine nuts
  • 6-ish ounces baby spinach (okay to use a more if you’d like), chopped
  • 1/2 medium or large red onion, diced
  • up to 8-ish ounces crumbled feta
  • 1 teaspoon dried basil
  • pinch (or so) dried dill
  • salt and pepper to taste
  • 3/4 cup olive oil
  • 3/4 cup balsamic vinegar
  • optional ingredient: 1 can garbanzo beans, rinsed and drained

Prepare orzo according to package instructions, then rinse with cold water. Meanwhile, roast the pine nuts in a frying pan over medium heat until they just start getting brown. When the orzo is done cooking, transfer to a large bowl and stir in pine nuts, spinach, onion, feta, basil, dill, salt, pepper, and garbanzos, then toss with olive oil and balsamic vinegar. Serve cold or cold-ish (if you don’t want to wait to refrigerate).

This makes a ton, so you’ll want to mix it in a very large bowl. It refrigerates well and will be awesome for days — just touch it up with a little extra olive oil and balsamic vinegar if it seems dry.