Orzo, Spinach & Feta Cheese Summer Salad

In Foodie Tips & Tidbits by Christine McKellar

The summer heat is creeping in on little damp feet this year in Vegas. For for those of us who live here year round this is a welcome relief from 100-degree late May and early June weather. It’s still cool enough to enjoy some outdoor patio dining. Here’s a lovely easy-to-make orzo, spinach and feta cheese salad recipe perfect for early and light dining.


Orzo, Spinach & Feta Cheese Summer Salad



1 (16 ounce) package uncooked orzo pasta

1 (10 ounce) package baby spinach leaves, finely chopped

1/2 pound crumbled feta cheese

1/2 red onion, finely chopped

3/4 cup pine nuts

1/2 teaspoon dried basil

1/4 teaspoon ground white pepper

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