Orzo pasta is tossed with spinach, red onion, feta cheese, pine nuts, basil, olive oil and balsamic vinegar, creating a delicious, colorful cold salad.
Prep Time: 20 Minutes
Ready In: 1 Hour 20 Minutes
1. 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, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 199 | ||
Calories from Fat: 162 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 24.9mg | 8 % | |
Sodium 314.9mg | 11 % | |
Potassium 113.5mg | 3 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 4.3g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database 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: 199
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