- Dish type
- Side dish
Orzo pasta is a small rice-shaped pasta that is extremely versatile. This delicious orzo recipe features Mediterranean flavours with wilted spinach, feta, tomatoes and balsamic vinegar.
254 people made this
- 450g orzo pasta
- 120ml olive oil
- 2 tablespoons butter
- 1/2 teaspoon minced garlic
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red chillies
- 135g pine nuts
- 280g baby spinach leaves
- 2 tablespoons balsamic vinegar
- 225g crumbled feta cheese
- 1 plum tomato, chopped
- salt to taste
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Bring a large pot of lightly salted water to the boil. Add orzo pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
- Heat olive oil and butter in a large frying pan over medium high heat, stirring to blend. Stir in garlic, basil and red chillies, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover and cook on low heat for 5 minutes, or until spinach is wilted.
- Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!
Orzo is available in many supermarkets. Merchant Gourmet is a popular brand.
Reviews & ratingsAverage global rating:(271)
Reviews in English (197)
A quick side dish that's very easy to prepare.-08 Sep 2012
I thought this was wonderful. It was very tasty and fun to make. My advice to anyone who makes it, make sure you use balsamic vinegar at the end (it's not optional!), otherwise this will be a very bland dish. I skipped over the balsamic vinegar for the first bite, thought it was boring, then added it in and it transformed the dish and rocketed it from 3 stars to 5. This also tastes great with baked zucchini chips on the side.-25 Feb 2006
This was a hit and a miss in our house. I liked the idea of the feta, but not hubs, so I unfortunately had to leave it out. I loved the little spark the red pepper flakes added, but it was a little too hot for hubby's sensitive innards, so be careful with children or those who can't tolerate any "heat." And I didn't even use as much as the recipe called for! Because this is such a fresh and colorful dish I thought it would be better suited with fresh basil, and I used halved grape tomatoes for additional color and texture. I went heavier on the garlic, about one clove for the recipe scaled to two servings. I served this with a rather robust chicken dish so the fact this was light on any additional spices or herbs made this the perfect accompaniment. I think what I like best about this is that it's just so darn pretty on the plate!-11 Feb 2009