Ever since I discovered Wild Oats Market, I’ve fallen in love with their Orzo Salad with Spinach and Feta. Unfortunately, my wallet hasn’t, since it costs $8.99/lb. So I’ve been searching high and low for a recipe that comes close to theirs – and the other day, I stumbled on it. I now have the honest to goodness store recipe, and I made it last night. It’s virtually a clone, the only change I made was to use crumbled feta because I prefer the taste throughout rather than huge chunks like the recipe calls for.
Orzo Salad with Spinach and Feta
Courtesy of Wild Oats Market
1/3 c. balsamic vinegar
2 cloves fresh garlic, finely chopped
½ tsp. black pepper
½ c. extra virgin olive oil
1 lb. orzo pasta, cooked until al dente and cooled
15 kalamata olives, pitted and sliced
½ c. red onion, diced
½ c. celery, diced
2 stalks green onions, thinly sliced
8 oz. fresh spinach, roughly chopped
½ c. pine nuts, toasted
6 oz. feta cheese, cubed
Whisk the vinegar, garlic, and pepper together. Slowly add olive oil until it begins to thicken and set aside. In a mixing bowl toss pasta, olives, onions, celery, spinach, nuts, and feta cheese until fully combined. Pour vinaigrette over the salad and toss until all the ingredients are covered. Chill at least 1 hour before serving. Tip: toast pine nuts on a baking sheet in a 350 degree oven or in a non stick sauté pan over medium heat until golden brown. Be careful not to burn.