📝 About This Recipe
This vibrant pasta salad captures the essence of a Mediterranean summer, blending the silky texture of orzo with a zesty, bright lemon vinaigrette. Fresh baby spinach wilted by the warmth of the pasta provides a nutrient-dense crunch, while creamy, brine-forward feta cheese adds a luxurious finish. It is a versatile masterpiece that works equally well as a light lunch, a refreshing side dish for grilled proteins, or the star of your next garden picnic.
🥗 Ingredients
The Pasta Base
- 1.5 cups Orzo pasta (uncooked)
- 5 ounces Baby spinach (fresh, roughly chopped if leaves are large)
- 1 cup Feta cheese (crumbled, preferably high-quality sheep's milk feta)
- 1/4 cup Pine nuts (toasted until golden brown)
- 1/4 cup Red onion (very finely diced)
Lemon Vinaigrette
- 1/3 cup Extra virgin olive oil (cold-pressed for best flavor)
- 3 tablespoons Lemon juice (freshly squeezed, about 1 large lemon)
- 1 tablespoon Lemon zest (finely grated)
- 1 clove Garlic (minced into a paste)
- 1/2 teaspoon Dried oregano (crushed between palms to release oils)
- 1 teaspoon Honey (to balance the acidity)
- 1/2 teaspoon Kosher salt (plus more for pasta water)
- 1/4 teaspoon Black pepper (freshly cracked)
Fresh Herbs & Garnish
- 1/4 cup Fresh parsley (flat-leaf, finely chopped)
- 2 tablespoons Fresh dill (finely chopped)
👨🍳 Instructions
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1
Bring a large pot of heavily salted water to a rolling boil. The water should taste like the sea to properly season the pasta from within.
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2
Add the orzo to the boiling water and cook according to package instructions, usually about 8-9 minutes, until 'al dente'—firm to the bite but fully cooked.
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3
While the pasta cooks, prepare the dressing. In a small glass jar or bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, honey, salt, and pepper until emulsified.
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4
Place the pine nuts in a small dry skillet over medium-low heat. Toast them for 3-5 minutes, shaking the pan frequently, until they are fragrant and golden. Remove immediately to a plate to prevent burning.
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5
Place the fresh baby spinach in the bottom of a large mixing bowl. This is a chef's secret: we will drain the hot pasta directly over the spinach to gently wilt it.
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6
When the orzo is finished, reserve about 1/4 cup of the pasta water, then drain the rest of the pasta over the spinach in the bowl.
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7
Gently toss the hot orzo and spinach together for 1 minute. The residual heat will soften the spinach leaves without making them soggy.
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8
Pour the lemon vinaigrette over the warm pasta and spinach. Stir well so the orzo absorbs the dressing as it cools.
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9
Allow the mixture to cool for about 5-10 minutes. This prevents the feta cheese from melting completely when added.
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10
Fold in the finely diced red onion, toasted pine nuts, fresh parsley, and fresh dill.
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11
Add the crumbled feta cheese and toss very gently to combine, keeping the cheese chunks intact.
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12
Taste and adjust seasoning. If the salad feels a bit dry, add a splash of the reserved pasta water or an extra drizzle of olive oil.
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13
Transfer to a serving platter and garnish with an extra sprinkle of herbs and a final crack of black pepper.
💡 Chef's Tips
For the best flavor, let the salad sit for 20 minutes before serving to allow the flavors to meld. If you find raw red onions too pungent, soak the diced pieces in cold water for 10 minutes then drain before adding to the salad. Always use a block of feta kept in brine and crumble it yourself; pre-crumbled feta is often coated in anti-caking agents that affect the texture. To make this a heartier main, add grilled chicken, chickpeas, or sautéed shrimp. Store leftovers in an airtight container in the fridge for up to 3 days; add a squeeze of fresh lemon juice before serving to revive the brightness.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Greek Assyrtiko. Serve alongside grilled lamb chops or lemon-herb roasted chicken. Accompany with warm pita bread and a side of creamy hummus or tzatziki. For a light lunch, serve a scoop of the salad over a bed of fresh arugula or romaine hearts. A garnish of kalamata olives adds a wonderful salty depth if you enjoy extra tang.