Woo their taste buds with our Spinach-Orzo Salad. Our Spinach-Orzo Salad includes feta, red peppers, olives and squash tossed in a lively vinaigrette.
What You Need
Original recipe yields 5 servings
1/2 cup orzo pasta, uncooked
2 cups chopped baby spinach leaves
3/4 cup ATHENOS Traditional Crumbled Feta Cheese
1/2 cup chopped roasted red peppers
1/2 cup chopped yellow squash
1/4 cup sliced black olives
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
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Let's Make It
Cook orzo as directed on package, omitting salt; drain. Rinse with cold water; place in large bowl.
Add all remaining ingredients except dressing; mix lightly.
Add dressing; toss to coat.
Substitute 1 pkg. (10 oz.) frozen chopped spinach, thawed and drained, for the chopped fresh spinach.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.