• 1 (16 oz) pkg uncooked orzo pasta
  • 1 (10 oz) pkg baby spinach leaves, finely chopped
  • ½ lb crumbled feta cheese
  • ½ red onion, finely chopped
  • ¾ cup pine nuts
  • ½ tsp dried basil
  • ¼ tsp ground white pepper
  • ½ cup olive oil
  • ½ 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. Transfer to a large bowl.
  2. Stir in spinach, feta, onion, pine nuts, basil and white pepper.
  3. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

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