Greek Orzo and Spinach Salad

Rating4.67  Votes3


2 cups orzo, uncooked
3 tablespoon mint, chopped
2 cloves garlic, minced
2 teaspoon oregano
red pepper flakes
1/4 cup Wild Oats Organic Extra Virgin Olive Oil
1/4 cup red wine vinegar
1 (10 ounce) package organic baby spinach, rough chopped
6 ounce crumbled feta cheese
1/4 cup red onion, finely chopped
1 cup kalamata olives, pitted
1 cup grape tomatoes, halved
1 English cucumber, sliced



Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente and drain.

Whisk together the mint, garlic, oregano, red pepper, salt, oil and vinegar, set aside.

Place orzo in a large bowl. Stir in spinach, feta, onion, olives, tomatoes and cucumbers. Toss with vinaigrette. Serve immediately or chill for 60 minutes.


Active Time:  30 Minutes
Total Time:  45 Minutes
Yield:  4 Servings

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