Talley Farms Fresh Harvest


Spinach and Orzo Salad *

Adapted by Johnine Talley from a recipe from The Vintner’s Table Cookbook by Mary Evely.


    •  ¾ pound orzo pasta

    • 2 T. olive oil
    • ½ cup feta cheese crumbled
    • 1 bunch spinach, washed, torn into bite size pieces
    • 3 T. toasted pine nuts
    • ½ cup pitted Kalamata olives, slivered
    • 2 sweet red peppers, chopped
    • ¼ cup minced green onions
    • 2 T. minced cilantro
    • 3 minced radishes
    • Salt
  • ½ cup olive oil
  • 3 T. wine vinegar
  • 3 T. lemon juice
  • 1 tsp. Dijon mustard
  • 1 small clove garlic, minced
  • 1 tsp. salt
  • ½ tsp. freshly ground pepper
  • Pinch of thyme
  • ½ tsp. dried oregano
  • ¼ tsp ground cumin


  1.  Cook the orzo according to package directions to al dente, drain, run under cold water to stop cooking. Drain thoroughly. Place the orzo in a large bowl & immediately toss with 2 TBSP of olive oil.

  2. Prepare the dressing by combining the remaining olive oil, vinegar, lemon juice, Dijon, garlic, herbs & spices, whisking until smooth.
  3. Add the spinach, Kalamata olives, red peppers, green onions & cilantro to the orzo, toss with the dressing, salt to taste. At this point, the orzo salad can be kept in the refrigerator for several hours. At serving time, add crumbled feta cheese & garnish with toasted pine nuts.
* Wine Pairing:   Johnine’s salad celebrates summer and her two favorite wine pairings celebrate the season as well:  dry Rosé and Sauvignon Blanc.
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