Orzo Spinach and Feta Salad

From: Katwomyn

On Jul 3, 2008

Awesome! I made according to package. Cooked orzo and let cool (which is key if you don't want feta to melt). I added a 1/2 of a bag of shredded carrots, 1 english cucumber peeled and chopped, 1 large can of sliced black olives, 3/4 of a bag of broccoli florets, 1 container of cherry tomatoes (not halved b/c I don't like them so they were easy to pick around), and a healthy dose of black pepper. I also used Newman's Own Ceasar as directed by another user. I agree it was a good choice of dressing. I made this 2 nights ahead, therefore didn't add the spinach until before serving. I only used half of a bag of spinach. This makes a TON of pasta salad, so beware of that. I recommend making the night before so flavors can soak in. When you make it ahead of time, the dressing soaks in as well - so I had no problem using the whole bottle of dressing. THANKS!!!

From: Oolala

On May 18, 2007

I have a similar recipe that I was about to post but it had the additions of sliced black olives and sliced green onions.

From: megnbrycesmom

On Apr 29, 2007

This certainly gets very high marks for being quick and easy, and it is yummy too. I would have liked it better with a little less spinach (I used a 6 oz bag of baby spinach) and for me a whole bottle of dressing would have been way too much (but I knew that and used less). I used about 6 oz of feta and that was just about right--more would have made it too salty. I'll definitely make it again with those modifications. Thanks Mimi for another winner!

From: Chef #239219

On Apr 16, 2006

So recipe is so delicious and SO EASY! I used 7 oz regular feta, 12 oz orzo, 10 oz spinach and 10 oz Newman's Caesar dressing (with a lot of the oil discarded). I also added 7 oz sauteed proschuitto ham (finely diced). Took it to Easter brunch and everyone loved it. Thanks.