Orzo Salad With Spinach And Feta Food

SPINACH WITH ORZO AND FETA

Steps:

• In a large pot of boiling salted water, cook orzo according to package instructions. Stir in spinach until wilted. Drain.
• In a large bowl, toss hot spinach and pasta with mint, crumbled feta cheese, lemon juice, and olive oil. Season with coarse salt and ground pepper.

SPINACH AND ORZO SALAD

Steps:

• 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.

WARM ORZO SALAD WITH MINT AND FETA

Steps:

• In large pot of boiling, salted water, cook orzo per package directions. When orzo is al dente, remove from heat and add frozen peas to cooking water. Let sit for 1 minute.
• Drain and transfer to a serving bowl. Stir in remaining ingredients. Serve warm.

ORZO SALAD WITH SHRIMP AND FETA

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside, stirring occasionally to prevent clumping, while you make the shrimp.
• Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
• Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

SPINACH AND ORZO SALAD

Steps:

• In a small pan, warm oil over medium-low heat. Sauté garlic until lightly golden, 1 to 2 minutes. Transfer garlic and whatever oil remains in the pan to a bowl. Add 3 tablespoons juice, 2 teaspoons zest, salt and pepper; whisk to combine. Add spinach and toss lightly. Add orzo, olives, cheese, onion and mint. Toss to combine; serve.

SPINACH ORZO SALAD

Steps:

• Cook orzo according to package directions. Drain ozo; rinse with cold water and drain well., In a large bowl, combine spinach, onion, cheese and orzo. Mix vinaigrette, basil and pepper; toss gently with spinach mixture. Refrigerate until serving. Stir in pine nuts just before serving.

ORZO SALAD WITH SPINACH AND FETA

Steps:

• Whisk the vinegar, garlic, and pepper together. Slowly add olive oil until it begins to thicken and set aside.
• In a mixing bowl toss pasta, olives, onions, celery, spinach, nuts, and feta cheese until fully combined.
• Pour vinaigrette over the salad and toss until all the ingredients are covered. Chill at least 1 hour before serving.
• Tip: toast pine nuts on a baking sheet in a 350 degree oven or in a non stick sauté pan over medium heat until golden brown. Be careful not to burn.

CREAMY ORZO WITH SPINACH SALAD

Steps:

• Cook orzo as directed on package; drain. Place in large bowl.
• Add spinach; mix lightly.
• Stir in remaining ingredients.

SPINACH WITH ORZO AND FETA

Steps:

• In a large pot of boiling salted water, cook the orzo according to the package instructions. Stir in the spinach until wilted. Drain.
• In a large bowl, toss the hot spinach and orzo with the remaining ingredients. Season with salt and pepper.

ORZO WITH SPINACH, FETA AND OLIVES

Steps:

• Cook orzo according to package direction. Add spinach for last minute of cooking. Drain and rinse with cold water to stop cooking.
• Place red onion, feta, olives, and pine nuts in a mixing bowl, add orzo and spinach.
• In a small bowl, whisk together the olive oil, vinegar, salt, pepper and cayenne, if using. Pour over orzo mixture and toss to combine. Taste and adjust seasoning. Serve at room temperature.