simple orzo salad

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Right now in life, I have two major obsessions.

One is Demi, evidenced by the hours in each day I spend staring at her (or smiling, singing or holding toys in her face…). Also evidenced by the sheer number of pictures I have taken of her. Yesterday I had to delete all of my music (so long, workouts!) to make room on my phone for more pictures. Because…priorities.

And my other obsession? Quinoa salads and pasta salads.

I can’t get enough of them. They are the perfect summer meal: easy, served cool and just light enough. In four simple steps, a pasta (or quinoa) salad is ready to eat.

1. Cook quinoa or pasta.
2. Prepare dressing.
3. Prep other ingredients: vegetables, cheese, nuts, etc.
4. Toss everything together.

Take the salads to a cookout. Take them on a picnic. Or devour them at home.

Today’s simple orzo salad is featuring a cheese that I use on a very regular basis: FETA!

I always have feta in the fridge, and it’s rare that a salad is eaten without it. I partnered with Nikos to create this salad and I think you’ll love it!

OK. Orzo is tossed with green onions (my favorite in salads), pine nuts, feta (duh) and a classic vinaigrette made with red wine vinegar. Simple, easy, tasty. Enjoy!

If you’re a feta fan like me, check out Nikos on facebook, pinterest and instagram for lots of feta-inspiration!

And if you’d like to win a trip to Hawaii (uhhhh, yes!), Nikos is sending one lucky winner and their guest on a trip to Hawaii to experience the Hawaii Food & Wine Festival. Enter here. (And then take me if you win. Please.)

Simple Orzo Salad

• Author: Emily Dingmann
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 8 servings 1x

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Ingredients

• 16 oz orzo
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1 tsp dijon mustard
• salt & pepper
• 1 bunch green onions, sliced (about 1 1/2 cups sliced)
• 6 oz feta crumbles
• 1/2 cup pine nuts

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Instructions

1. Prepare orzo as directed.
2. While orzo cooks, whisk together oil, vinegar, mustard and season with salt and pepper in a large bowl.
3. Drain orzo and add to bowl with dressing. Toss until coated and cool to room temperature, stirring occasionally.
4. When orzo is at room temperature, add onions, feta and pine nuts to pasta and toss until combined.
5. Refrigerate for at least one hour.
6. To serve, drizzle with olive oil and season with salt and pepper if necessary.

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Nutrition

• Serving Size: 8 servings
• Calories: 434
• Sugar: 2 grams
• Fat: 24 grams
• Carbohydrates: 44 grams
• Fiber: 2 grams
• Protein: 12 grams

PS. Want more feta?