Walnut Spinach Feta Orzo Pasta Salad brings together tender orzo tossed in a bright honey-Dijon rice vinegar dressing with crunchy toasted walnuts, crumbly feta crumbles, and fresh spinach for a lively mix of textures and flavors. It’s the perfect side for any occasion, or add some chicken to make it a meal!
Ingredients in Walnut Spinach Feta Orzo Pasta Salad
- 5 cups of cooked orzo – sub gluten-free
- 1 cup walnuts
- 1 cup feta cheese – I use Athenos
- 2 cups chopped baby spinach
- Salt
- Pepper
- Dressing
- 3 Tbsp rice vinegar
- 1 Tbsp honey
- 1 tsp dijon mustard
- 1/2 tsp minced garlic
- 1/4 tsp salt
- 1/3 cup extra-virgin olive oil
- 1 tsp lemon juice
Instructions
- Boil orzo pasta until just al dente (still a bit firm, but not mushy), rinse in cold water, drain and place in a large bowl
- Heat walnuts in a small skillet over medium heat, stirring often until they become a medium golden brown and begin to have a nutty aroma. They shouldn’t have a burnt taste. Remove from heat, allow to cool and chop into small pieces.
- DRESSING
- Add all ingredients except olive oil to a small bowl and whisk together, then add the olive oil and whisked until all of the ingredients are fully combined.
- Pour the dressing into the orzo and toss until all of the pasta is fully coated
- Add additional salt and pepper to taste
- Fold in the feta cheese, chopped walnuts and spinach and store in the fridge to store
Tips for toasting the walnuts
Be sure to continue stirring the walnuts around so they don’t burn
As soon as they start to turn a deep, golden brown, remove from the heat
They should start to have a mild nutty aroma, but not smell burnt
Variations for Walnut Spinach Feta Orzo Pasta Salad
Add pine nuts for some extra crunch, fresh basil, or red onion
Storage
Keep in an airtight container or covered tightly in plastic wrap, this orzo salad will keep in the fridge for up to two days.
More side dishes
Light and Easy Herbed Potato Salad (no mayo)
Walnut Spinach Feta Orzo Pasta Salad
Ingredients
- 5 cups cooked orzo
- 1 cup whole walnuts
- 1 cup feta
- 2 cups chopped spinach
- DRESSING
- 3 Tbsp rice vinegar
- 1 Tbsp honey
- 1 tsp dijon mustard
- ½ tsp minced garlic
- ¼ tsp salt
- â…“ cup extra-virgin olive oil
Instructions
- Cook orzo pasta until just al dente (should still be a bit firm and not mushy), strain and place in a large bowl
- Heats walnuts in a small pan over medium heat, stirring often until they become a medium golden brown and begin to have a nutty aroma. Remove from heat, allow to cool and chop into small pieces.
- DRESSING
- Add all ingredients except olive oil to a small bowl and whisk together, then add the olive oil and whisk until all of the ingredients are fully combined.
- Pour the dressing in the bowl with the orzo and stir until all of the pasta is fully coated
- Add salt and pepper to taste
- Fold in the feta cheese, chopped walnuts and spinach and place in fridge
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