Orzo Salad Recipe

by Bridget Levin, Tastemaker in Residence



1 (16 ounce) package uncooked orzo pasta
baby spinach - several handfuls ribboned
1/2 lb. crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
2 Tbsp. ribboned fresh basil
1/4 tsp. ground  pepper
1/3 cup olive oil
1/2 cup balsamic vinegar


  1. 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.
  2. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. 
  3. Toss with olive oil and balsamic vinegar. 
  4. Refrigerate and serve cold.
  5. Salt to taste.