• Prep Time: NA
  • Cooking Time: NA
  • Serves: 8 to 10

Orzo Salad with Spinach Pesto, Olives & Feta

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • For the pesto:
  • 1.6-8 ounces baby spinach
  • 2.1/3 cup walnuts
  • 3.1/3 cup grated parmesan, lightly packed
  • 4.1-2 garlic cloves, depending on your love of raw garlic
  • 5.Juice from 1/2 lemon
  • 6.1/4 teaspoon salt
  • 7.3-4 tablespoons good olive oil
  • For the salad:
  • 1.1 pound orzo pasta
  • 2.6 ounces feta cheese, crumbled
  • 3.2/3 cup kalamata olives, pitted and roughly chopped
  • 4.1 clove shallot, diced small
  • 5.Juice from 1/2 lemon
  • 6.Salt and pepper


1.Layer about half the spinach into the bowl of a food processor or blender and disperse the walnuts, parmesan, cloves, lemon juice, and salt on top. Pulse until the ingredients are incorporated and the spinach is roughly chopped. Add the remaining spinach. With the motor running, stream 3 tablespoons of olive oil into the spinach until it is saucy. Scrape down the sides and give it a taste. Add more salt or lemon juice to taste. If you'd like a richer pesto, stream in the remaining tablespoon of olive oil.
2.Cook the orzo in boiling well-salted water until it is al dente, about 8 minutes. Strain and immediately combine with the pesto while the pasta is still warm. Add the feta, olives, shallots, and lemon juice to the pasta and stir gently to combine. Taste, and add more salt, pepper, or lemon juice as needed.
3.Let the salad cool and then refrigerate for up to a week. The flavors improve by the second day.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?