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 and basil. Toss with olive oil and balsamic vinegar. Chill overnight and serve cold.
Optional: Add Kalamata Greek olives pitted, roughly chopped, about 1/2 cup (about 20 olives)
Optional: Add halved cherry tomatoes.
Optional: Puree the spinach, olive oil, onion, feta, pine nuts and olives, then add to the orzo.
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 266 (72%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||39 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 50.5mg||16 %|
|Sodium 699.8mg||24 %|
|Potassium 607.1mg||16 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 12.9g|
|Protein 12.7g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 370
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