Greek Spinach Orzo Salad
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!
8 servings or 12 side servings
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
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
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.