Prep 15 mins
Cook 10 mins
My version of a Whole Foods deli salad.
- 1 (16 ounce) packageuncooked orzo pasta
- 1 (10 ounce) package baby spinach leaves, finely chopped
- 1⁄2 lb crumbled feta cheese
- 1⁄2 red onion, finely chopped
- 3⁄4 cup pine nuts
- 1⁄2 cup kalamata olive, chopped
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon ground pepper
- 1 pinch salt
- 1⁄2 cup olive oil
- 1⁄2 cup balsamic vinegar
- 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,olives, basil and pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
I came home from Whole Foods with a container of this salad and loved it so much I had to find a recipe. I simplified prep and more closely replicated the WF version by putting the spinach and half the oil and vinegar in a food processor and reached a loose, pesto-like consistency. I then mixed this with the rest of the ingredients and the pasta. I never missed the other 1/4 c of oil and this significantly reduces the caloric hit. Thanks for posting.
Can't tell you how much we loved this recipe. What a great summer salad, loved the dressing, made the whole dish. I followed the directions except for one little change. Didn't have pinenuts (wish I did) so used toasted, slivered almonds instead. I can guarantee you we'll be using this one again soon
This is delicious! I followed another reviewers suggestion and blended the oil, vinegar and spinach. I also used fresh basil that I chopped into strips. Definately be sure to cool the orzo first before mixing all ingredients otherwise the hot orzo will absorb all the oil and vinegar. The flavors and textures work well together. I will definately be making this again soon. Thanks for posting this recipe.