Spinach And Orzo Salad
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet.
Recipe Summary Spinach And Orzo Salad
A light, easy-to-make salad that's pleasing to the palate.
Ingredients | Orzo Salad Barefoot Contessa1 (16 ounce) package uncooked orzo pasta1 (10 ounce) package baby spinach leaves, finely chopped½ pound crumbled feta cheese½ red onion, finely chopped¾ cup pine nuts½ teaspoon dried basil¼ teaspoon ground white pepper½ cup olive oil½ cup balsamic vinegarDirectionsBring 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.Info | Orzo Salad Barefoot Contessaprep: 20 mins additional: 1 hr total: 1 hr 20 mins Servings: 8 Yield: 8 servings
TAG : Spinach And Orzo SaladSalad, Pasta Salad, Vegetarian Pasta Salad Recipes,
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Orzo Salad Barefoot Contessa / Drain and transfer to a large serving bowl.
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