Lemony Orzo Salad with Feta and Pine Nuts
Bright, fresh, and irresistibly flavorful, this Lemony Orzo Salad with Feta and Pine Nuts is the perfect side dish or light meal for any occasion. Featuring tender orzo pasta tossed in a zesty lemon vinaigrette, this salad is elevated with the crunch of toasted pine nuts, the creaminess of crumbled feta, and the vibrant colors of baby spinach, juicy cherry tomatoes, and fresh parsley. A touch of garlic and lemon zest adds a bold, aromatic twist, making every bite tangy and satisfying. Quick to prepare in just 25 minutes, this dish is ideal for make-ahead meal prep and can be served chilled or at room temperature. Whether you're hosting a summer gathering or need a refreshing lunch, this Mediterranean-inspired salad is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 1.5 cups orzo pasta
- 0.5 cups pine nuts
- 1 cup feta cheese, crumbled
- 3 cups baby spinach, chopped
- 1 cup cherry tomatoes, halved
- 0.5 cups fresh parsley, chopped
- 0.25 cups extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups water
Instructions
Bring 4 cups of water to a boil in a large pot. Add a pinch of salt and the orzo pasta. Cook the orzo according to the package instructions (about 8-10 minutes), stirring occasionally. Drain and rinse with cold water to stop the cooking process. Set aside.
While the orzo is cooking, heat a small skillet over medium heat. Add the pine nuts and toast them for 2-3 minutes, stirring frequently, until they are golden and fragrant. Be careful not to burn them. Remove from heat and set aside.
In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper to make the dressing.
Add the cooked orzo to the mixing bowl with the dressing and toss to coat the orzo evenly.
Fold in the chopped spinach, cherry tomatoes, crumbled feta, chopped parsley, and toasted pine nuts. Gently mix until all ingredients are well combined.
Taste the salad and adjust seasoning if needed, adding more salt or lemon juice to taste.
Transfer the orzo salad to a serving dish and serve immediately, or refrigerate it for 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5139 mg | 223% | |
| Total Carbohydrate | 270.0 g | 98% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 19.3 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1736 mg | 134% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3118 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
