Savor the Sun Orzo Salad

I’ve been racking my brain trying to remember who was kind enough to pass this recipe along—I'd love to give credit where it’s due! The recipe card is well-loved, complete with splatters and yellowed edges, so it’s clearly been a favorite for quite some time. This bright, flavorful orzo salad is perfect for summer dining—and it just so happens to be pretty healthy too. Bonus: it holds up beautifully in the fridge overnight, which makes it a great make-ahead option for picnics, BBQs, or busy weekdays.

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Servings: 10

Course: Salad

Ingredients Method

Ingredients

1 lb - orzo cooked
⅓ C - Balsamic vinegar
6 oz. - Feta cheese coarsely crumbled (1 ½ cups)
¾ C - Fresh basil leaves chopped
¾ C - Rehydrated sun-dried tomatoes sliced
1 C - Fresh spinach leaves tightly packed, cut into strips
½ - Red onion chopped
1 tsp - Salt or to taste
1 tsp - Ground seasoned pepper
⅓ C - Olive oil
¼ C - Pine nuts toasted

Method

Cook orzo as directed. Drain well and place in a large bowl.
Toast pine nuts at 350 for 10 minutes or until golden. Set aside.
To orzo, add balsamic vinegar and stir well.
Add feta, basil, tomatoes, spinach, onion, red bell pepper, salt, pepper and oil. Toss
well.
Refrigerate until serving. (Salad can be refrigerated overnight.) Just before serving, stir in pine nuts to keep them crisp.