Mediterranean Orzo Salad with Spinach and Feta
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (2)

Mediterranean Orzo Salad with Spinach and Feta

NUTRITION · PER SERVING26M COOK
CAL 19%·PRO 28%
CARBS 48G51% OF CAL
8G FIBER35G OTHER6G TOTAL SUGAR
FAT 16G38% OF CAL
3G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Orzo pasta salad with white beans, fresh vegetables, spinach, and feta in a light lemon vinaigrette. Mediterranean flavors in an easy, make-ahead side.

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Nutrition & ingredients

Ingredients

serves 6
  • 8 oz uncooked orzo
  • 15 oz canned cannellini beans ((1 can) drained and rinsed)
  • 1 cup cherry tomatoes (halved or quartered)
  • 1 cup thinly sliced English cucumber ((approx. ¼-½ cucumber))
  • ¼-½ cup thinly sliced red onion
  • 1/4-1/2 cup crumbled feta cheese
  • fresh herbs (for garnish + flavor (I used thyme, basil, and parsley))
  • 1-2 cups fresh chopped baby spinach (or arugula or kale)
  • ⅓ cup extra virgin olive oil
  • 1 lemon (zested and juiced)
  • 1 TBSP white wine vinegar (or white balsamic vin)
  • 1 clove fresh garlic ((peeled, smashed, and minced))
  • 1-2 tsp Dijon mustard
  • ½-¾ tsp honey
  • ¼ tsp dried oregano leaves
  • ¼ tsp sea salt
  • ¼ tsp black pepper
PREP
18M
SODIUM
336MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.