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Great recipe. I just chopped spinach and added. Accidentally misread recipe and put 3 T Dijon but it was still delish. Added grape tomatoes and was most wonderful (and colorful). Will be repeating this recipe!!
I’m so glad you liked it Sonni, and great to know it still worked with all that extra Dijon!
Made it last night for a bbq at my sister’s and it was a huge hit. I added cucumber, sun dried tomatoes and fresh basil.
I don’t like tomatoes or olives but I love this salad!
This was very good. I had a little trouble making puree out of spinach. So I wilted it first in a pan and then whizzed it. Whatever, it turned out great and tasty. I served it with pan fried cod and was the carb substitute for the carb side. I used a 10 oz clamshell pkg. of baby spinach.
This is so delicious! I substituted sundried tomatoes for the olives and omitted the pine nuts (alas, I had none!) Even with those substitutions/ omissions, this is one of the best uses of orzo/spinach I’ve seen, thank you so much!
Thanks for this wonderful recipe! I made it for a picnic yesterday, and everyone loved it. It tasted fancy but was super easy to make. I like Becca’s idea above of adding grilled shrimp to make it a main — might have to try that next.
I love this recipe! The pureed spinach is genius (I pureed it with garlic as my partner and I love a ton of garlic). The dijon mustard with the two vinegars gave it a great flavor. I have been looking for new recipes and this will now be in the rotation. This website is great – thank you so much!
This was…By far…The best…Pasta salad…EVER!!!!! Perfect combination of flavors! I measured everything except the spinach (pretty much eyeballed that). It was incredible! It’s snowy and cold here in NJ, but it doesn’t stop us from enjoying a nice salad with grilled chicken :) I can’t wait to make this again and especially during the summer time to bring to family and friends, YUMMMMMM!!!! I’ve said it once, and I’ll say it again, your recipes are always AMAZING, simple, yet make me feel like a gourmet chef :) Yah!!
I made this yesterday and it was good but today it was BETTER! Perhaps a little less oil next time.
I made this salad for a BBQ and already two people are requesting this recipe because they loved it. Just as Elise suggests, I played with the ingredient proportions by adding more pine nuts, less cheese and fresh lemon juice as a substitute for the red wine vinegar. Great recipe.
I notice you toasted the pine nuts, but not the orzo. I make a very similar salad, but always toast the orzo before cooking it. It improves the cooked texture beautifully. You can toast it in the microwave (carefully) in a glass container, or traditionally just like the pine nuts. I would caution about using all the dressing in advance because the orzo soaks it up. I use a little bit of dressing to give flavor and then put the dressing on the table to try and save some calories.
This tastes exactly like the salad I’ve been buying for $7/lb at the deli and I’m soooo happy to be able to make it on my own. It is delicious and healthy and even my husband who usually doesn’t like anything vinegar-y loves this! You have to try it…you will not be disappointed!
Love this recipe! This has all of my favorite ingredients! I’m very much a beginner cook…thanks for making this so easy!
I finally got around to making this orzo salad tonight. It tastes wonderful even before chilling in the fridge! But I’m waiting to taste it chilled. Definitely a great recipe for incorporating greens and a great base recipe for “variations on a theme.”
Thanks Elise! I made this salad tonight and I love it! I double the quantity and instead of feta, I used cotija cheese. The cotija cheese is a great substitution, but a bit salty. I may use less the next time I make it. The salad did not need any salt at all because of the cotija chese and kalamta olives. I also used whole-wheat orzo. So delicious and I have a lot of leftover for the next few dinners. :)
This is super-yummy! I find that most orzo recipes contain an excessive quantity of orzo, so this half-part of orzo is perfect! I like my pasta dishes hot, so I skipped all of the chilling. I used a whole onion and carmelized it, and I wilted the chopped the spinach a bit. This one’s a keeper, and I’m going to go through all of my orzo recipes and adjust the orzo ration!
What would be a good substitution for feta cheese? Don’t say goat cheese because I don’t like cheese made with goat’s or sheep’s milk.
Cotija cheese, a Mexican cheese that is also salty and crumbly. ~Elise
Amazing salad. Very light, and fresh. Perfect for summer. Only thing I do differently, is up the spinach a bit, and in addition to the vinegars, I squeeze fresh lemon juice over the mixed salad.
I think this is Simply Recipes week! This was a wonderful dinner for a sticky, muggy day that we could assemble relatively quickly and not have to stress over finding seasonal ingredients, which you know, is sometimes a big relief. Huzzah!
I made this this morning and it tasted great; it’s in the fridge chilling now. I skipped the pine nuts because I don’t care for them, and I accidentally used a tablespoon of mustard (apparently I can’t read), and I skipped the dried tarragon, because I don’t care for tarragon at all.
My spinach wouldn’t puree in my food processor, though–it was very finely minced, but not saucy. I guess I’ll use the blender next time.