Spinach and Feta Orzo Salad

Spinach Orzo Salad


  • 1 bunch fresh spinach leaves sliced (stems removed)
  • 1 red bell pepper, 1 inch long strips
  • 2 garlic cloves, minced
  • 1 shallot minced
  • 1/3 cup olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound orzo or rice-shaped pasta
  • ½ cup feta cheese crumbles
  • ¼ cup toasted sliced almonds (optional)

For the dressing:

  • 1/4 cup freshly squeezed lemon juice (1 lemons)
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


Toss bell peppers, shallot and garlic with the olive oil, salt, and pepper in oiled pan for few minutes to cook raw garlic taste out, set aside to cool.

Cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the sautéed mixture to the pasta, and toss in fresh spinach.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta. Let cool to room temperature, and then feta, season with salt and pepper if needed.  Top with toasted almond slices and serve at room temperature.

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