Greek Spinach Orzo Salad

Fresh
spinach leaves tossed with orzo pasta, fresh tomatoes, red onion,
olives, feta cheese, and a light homemade vinaigrette dressing for a
colorful and flavorful side salad or lunch!
Yield: 

8 servings or 12 side servings
Ingredients: 

Salad Ingredients:

8 ounces dry orzo pasta
8 or 9 ounces fresh baby spinach
1 small red onion, halved and thinly sliced (or half a large one)
1 1/2 cups chopped fresh tomatoes
1 cup (or a 6-oz. jar) pitted Kalamata olives, quartered or halved
1 1/2 cups feta cheese, crumbled
1 cup of your favorite vinaigrette dressing OR use the recipe below

Vinaigrette Ingredients:

3 tablespoons lemon juice
1 tablespoon red wine vinegar
2 tablespoons honey
1/2 teaspoon oregano
2 cloves garlic, minced
1 teaspoon salt
1/4 tespoon ground black pepper
1 teaspoon lemon zest (optional but tasty)
1/3 cup olive oil

Instructions: 

1. Cook the orzo according to package instructions for al dente. Drain and rinse pasta under cold water to cool. Set aside.

2. Make vinaigrette by combining all vinaigrette ingredients in a
blender or jar with tight-sealing lid and blend or shake until dressing
is mixed well.

3. In a large mixing bowl, combine the drained/cooled orzo, spinach,
onion, tomatoes, olives, and feta. Stir dressing into salad to coat
well. Stir more than you think you need to…it will help “wilt” the
spinach a bit.

Serve at room temperature or chilled.

This salad will keep for a couple days in the fridge, but is best consumed with 24 hours.

This recipe is from Tammy’s Recipes.