Orzo Salad with Spinach, Feta and Roasted Pumpkinseeds

chef.julissa's picture

Sep. 12, 2011


Orzo pasta 12 Ounce (Rice
Fresh spinach 3/4 Pound , finely chopped, washed, and spun dry
Red onion 1/2 Medium , peeled, finely chopped
Scallions 3 , trimmed and finely chopped
Kalamata olives 12 , pitted and finely chopped
Pumpkin seeds 1/2 Cup (8 tbs) , roasted
Lemon juice 1 Tablespoon (Juice Extracted From 1 Fruit)
Olive oil 2 Tablespoon
Salt To Taste
Pepper To Taste
Plum tomatoes 3 , diced
Feta 4 Ounce , crumbled



1. In a large pot of lightly salted water brought to a boil cook the pasta, until it is tender but still a bit firm. The lemon juice in the dressing will continue to cook the pasta.

2. Then drain the pasta and rinse it under cool water.

3. In a large mixing bowl mix the pasta, add the spinach, onion, scallions, olives and pumpkinseeds and well.

4. Then combine the lemon juice, olive oil, salt and pepper with the ingredients well and stir in the tomatoes and feta.


5. Chill the salad for at least 2 hours but preferably 8 and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 598Calories from Fat 198

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 592 mg24.67%

Total Carbohydrates 81 g27%

Dietary Fiber 5 g20%

Sugars 5 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet