California Figs Orzo Salad Feature

California Fig Orzo Salad with Spinach and Parmesan

Servings: 10, 1/2 cup each

Prep Time
Cook Time


  • 1 cup dry whole-wheat orzo
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 cups roughly chopped baby spinach
  • 15 California Dried Figs, stems removed and diced
  • 1 stalk celery, diced (about 1/2 cup)
  • 1/4 cup no-shell pistachios, chopped once through
  • 2 scallions, thinly sliced (about 1/4 cup)
  • 1/2 cup shaved or thinly sliced Parmesan cheese
  • Juice of 1 medium orange (about 3 tablespoons)
  • 1 tablespoon sherry vinegar (or use red wine vinegar or apple cider vinegar)
  • 1/4 teaspoon + 1/8 teaspoon salt
  • Freshly ground black pepper

Nutritional Information

Nutrition Facts (per serving): 162 calories, 7 g total fat (1 g saturated fat, 0 g trans fat), 166 mg sodium, 3 mg cholesterol, 22 g total carbohydrate (4 g fiber, 8 g total sugars, 0 g added sugars), 4 g protein, 7% DV iron, 8% DV calcium, 4% DV potassium, 0% DV Vitamin D.


  1. Fill a medium pot halfway with water and bring to a boil on high heat. Salt the water and stir in orzo. Boil until al dente, about 8 minutes or according to package directions. Drain in a fine colander and pour onto a large plate. Drizzle on 1 tablespoon oil, moving a spoon through the orzo to speed cooling.

  2. In a medium bowl, toss together the cooled orzo, remaining 2 tablespoons of oil, spinach, figs, celery, pistachios, scallions, Parmesan cheese, orange juice, vinegar, salt, and pepper.

  3. Enjoy immediately or chill until ready to serve, up to 2 days.

Cook's Note:

  • Find orzo in the pasta section of the grocery store (or it may be in the Kosher or rice section). If whole-wheat orzo is unavailable, you can substitute with regular orzo, pearled couscous, barley, quinoa, or freekah cooked according to the package directions.