Cook the Orzo: Start by boiling the orzo pasta. Once cooked, drain it, rinse under cold water, and set it aside.
Combine the Ingredients: In a large bowl, mix together the spinach, feta cheese, onions, pine nuts, sun-dried tomatoes, and Kalamata olives. Add the cooled orzo to this mix and stir everything together.
Prepare the Dressing: In a separate bowl, whisk together olive oil, balsamic vinegar, dried basil, and black pepper. Drizzle this dressing over the spinach and orzo mixture, and toss everything to combine.
Adjust the Seasoning: Taste the salad and, if needed, add salt to your liking.
Chill and Serve: For the best flavor, refrigerate the salad before serving it cold.
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Notes
Toasting Pine Nuts: Toast them lightly for enhanced flavor.
Dressing Balance: Adjust the oil and vinegar to your taste.
Chill Before Serving: Let the salad sit in the fridge for flavors to meld.
Freshness: Use fresh spinach for the best texture and flavor.
Pasta Cook Time: Don’t overcook the orzo; keep it al dente.
How To Toast Pine Nuts
Heat a Skillet: Place a dry skillet on the stove over medium-low heat. There's no need to add oil or butter as the pine nuts have natural oils that release during toasting.
Toast the Nuts: Add the pine nuts to the skillet. Keep stirring or shaking the skillet frequently to ensure the nuts toast evenly and don't burn.
Watch for Color Change: The pine nuts are ready when they turn a golden brown color and emit a fragrant, nutty aroma. This typically takes about 3 to 5 minutes.
Cool Before Using: After toasting, take the pine nuts off the heat and let them cool. This stops the cooking process and maintains the perfect crunch for your salad.