“A refreshing, delicious cold pasta salad. Great for a light lunch.”
READY IN:
2hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 4 ounces orzo pasta
  • 2 small tomatoes, chopped
  • 15 Greek olives
  • 1 red onion, chopped
  • 3 cups baby spinach leaves
  • 2 ounces feta, crumbled
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 3 teaspoons light Italian dressing
  • all-purpose seasoning

Directions

  1. Cook the pasta until it is al dente and drain.
  2. In a large bowl, combine hot pasta and spinach leaves. They will wilt.
  3. Add chopped olives, tomatoes, onions, and feta.
  4. Dress with olive oil, balsamic vinegar, Italian dressing, and seasoning to taste.
  5. Refrigerate until chilled, about 2 hours.

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