Greek Spinach And Orzo Salad Recipes

SPINACH ORZO SALAD

Steps:

• Cook orzo according to package directions. Drain ozo; rinse with cold water and drain well., In a large bowl, combine spinach, onion, cheese and orzo. Mix vinaigrette, basil and pepper; toss gently with spinach mixture. Refrigerate until serving. Stir in pine nuts just before serving.

SPINACH AND ORZO SALAD

Steps:

• 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.

GREEK ORZO PASTA SALAD WITH SPINACH

Steps:

• Add chicken bouillon to pasta water and bring to a boil.
• Add orzo and cook for 7 minutes.
• Strain and rinse with cold water to stop cooking and cool the pasta. Set aside.
• In a medium/large bowl add the balance of the ingredients and stir well.
• Add the strained orzo and stir again.
• Chill in the refrigerator for at least 1 hour and serve. This helps the flavors meld together.
• Enjoy!

GREEK-STYLE SPINACH-ORZO SALAD

Steps:

• Cook orzo as directed on package, omitting salt; drain. Rinse with cold water. Place in large bowl.
• Add orzo, cheese, vegetables, olives and oregano; mix lightly.
• Toss with dressing just before serving.

GREEK STYLE ORZO SALAD RECIPE - (4.5/5)

Steps:

• Bring a salted pot of water to a boil over high heat. Boil the orzo until just cooked. Rinse with cold water, drain well, and transfer to a large mixing bowl. Add the remaining ingredients and mix well until combined. Season with salt and pepper, to taste, and refrigerate for at least 4 hours. Bring to room temperature prior to serving.

GREEK ORZO SALAD

Steps:

• Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

WILD OATS GREEK ORZO AND SPINACH SALAD

Steps:

• 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.

GREEK ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
• In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
• Just before serving, drizzle reserved artichoke marinade over salad.

CREAMY ORZO WITH SPINACH SALAD

Steps:

• Cook orzo as directed on package; drain. Place in large bowl.
• Add spinach; mix lightly.
• Stir in remaining ingredients.

ONE-PAN ORZO WITH SPINACH AND FETA

Steps:

• Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
• Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
• Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
• Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.