Directions:
- Prepare salad dressing.
- Roll the basil and mint into a cigar like roll and slice thin as you can.
- Dice the red onion.
- Cook the orzo until it is al dente, about 9 minutes and drain.
- While it is still hot stir in the salad dressing, then 1/2 of the crumbled feta.
- Next stir in the spinache, mint/basil, olives and red onions. You do not need to chop the spnache as the heat from the pasta will wilt it.
- Let it sit for a couple of hours, or even better over night.
- Before you serve it, stir in the remaining feta and re-adjust the salt and pepper. If it seems a little dry add some olive oil.
- Note: Go light on the salt as the feta is salty and you will be adding feta at 2 different times.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.35 Kcal (1463 kJ) | ||
| Calories from fat | 281.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.32g | 48% | |
|---|---|---|---|
| Cholesterol | 35.52mg | 12% | |
| Sodium | 603.09mg | 25% | |
| Potassium | 262.46mg | 6% | |
| Total Carbs | 10.08g | 3% | |
| Sugars | 3.16g | 13% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 7.51g | 15% | |
| Vitamin C | 17.8mg | 30% | |
| Iron | 1.4mg | 8% | |
| Calcium | 223.8mg | 22% | |
| Amount Per 100 g | |||
| Calories | 204.95 Kcal (858 kJ) | ||
| Calories from fat | 165.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.37g | 48% | |
|---|---|---|---|
| Cholesterol | 20.84mg | 12% | |
| Sodium | 353.81mg | 25% | |
| Potassium | 153.97mg | 6% | |
| Total Carbs | 5.92g | 3% | |
| Sugars | 1.85g | 13% | |
| Dietary Fiber | 0.71g | 5% | |
| Protein | 4.4g | 15% | |
| Vitamin C | 10.4mg | 30% | |
| Iron | 0.8mg | 8% | |
| Calcium | 131.3mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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