Creamy Lemon Basil Orzo Salad with Spinach and Feta
A delightful blend of fresh spinach, lemon, and basil, complemented by creamy feta for a refreshing Mediterranean orzo salad.
Equipment
- 1 Large pot for boiling orzo
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Salad
- 1 1/2 cups orzo pasta
- 4 cups fresh spinach chopped
- 1 cup feta cheese crumbled
Lemon Basil Dressing
- 1/4 cup fresh lemon juice
- 1/3 cup olive oil
- 2 cloves garlic minced
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add orzo and cook for 8-10 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process.
- In a small bowl, whisk together lemon juice, olive oil, minced garlic, and a pinch of salt and pepper. Stir in the chopped basil.
- In a large mixing bowl, combine the cooked orzo, chopped spinach, and crumbled feta. Pour the dressing over the salad and toss gently to coat.
- Transfer the salad to a serving dish. Serve immediately or let it chill in the refrigerator for at least 30 minutes to enhance the flavors.
- Store leftovers in an airtight container in the refrigerator for up to three days. Stir before serving to redistribute the dressing.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Allow the salad to sit for 30 minutes before serving to let the flavors meld.
Ingredient Substitutions: Use arugula or kale instead of spinach, and goat cheese instead of feta for a different taste.
How to Serve: Serve chilled or at room temperature as a main or side dish.
Storage & Freshness: Store in an airtight container in the refrigerator for up to three days.
Make-Ahead Tips: Prepare the dressing and cook the orzo in advance, then assemble the salad before serving.
Ingredient Substitutions: Use arugula or kale instead of spinach, and goat cheese instead of feta for a different taste.
How to Serve: Serve chilled or at room temperature as a main or side dish.
Storage & Freshness: Store in an airtight container in the refrigerator for up to three days.
Make-Ahead Tips: Prepare the dressing and cook the orzo in advance, then assemble the salad before serving.