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Mediterranean Orzo Salad with Spinach, Sun-Dried Tomatoes & Feta Recipe

Mediterranean Orzo Salad with Spinach, Sun-Dried Tomatoes & Feta recipe


This is a warm, yummy salad with orzo pasta, spinach, sun-dried tomatoes, and feta cheese. It's mixed with chickpeas and olives. It's easy to make and really tasty!


1 cup orzo pasta
1 tbsp extra virgin olive oil
3 cloves garlic, minced
1 x (15 oz) can garbanzo beans (chickpeas), drained and rinsed
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1/4 cup sun-dried tomatoes, chopped
1/4 cup Kalamata olives, pitted and sliced
4 cups baby spinach
1/2 cup crumbled feta cheese
2 tbsp red wine vinegar
1/4 tsp black pepper
1/4 tsp salt


Fill a medium pot with water, add a pinch of salt, and bring to a boil. Add the orzo and cook until al dente, about 8-10 minutes.
While the orzo is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add the chickpeas to the skillet, season with oregano and red pepper flakes, and cook for 2-3 minutes until heated through.
Stir in the sun-dried tomatoes and Kalamata olives, and cook for another 2 minutes.
Add the baby spinach to the skillet in batches, allowing each batch to wilt before adding the next, about 3-4 minutes total.
Drain the cooked orzo and add it to the skillet with the chickpea mixture. Toss to combine.
Remove from heat and stir in the red wine vinegar, salt, and black pepper.
Transfer the salad to a serving dish and sprinkle with crumbled feta cheese.
Serve warm and enjoy!

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