Description
Fresh Garden Orzo Salad with Spinach, Pine Nuts & Lemon Zest
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 cups fresh spinach, roughly chopped
- 1/4 cup pine nuts, lightly toasted
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup red onion, finely chopped
- 1/2 lemon, juiced
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Bring a pot of salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and let cool slightly.
- While the orzo is cooking, toast pine nuts in a dry skillet over medium heat until golden brown, about 3-4 minutes. Stir frequently to avoid burning.
- In a large bowl, combine the cooked orzo, spinach, red onion, and pine nuts.
- Drizzle olive oil and lemon juice over the mixture. Add lemon zest, salt, and pepper. Toss to combine.
- Fold in crumbled feta cheese if using.
- Garnish with fresh parsley before serving. Serve warm, at room temperature, or chilled.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 275 kcal per serving