Mediterranean Summer Salad
Beth Kawaja
ingredients
- 8 oz orzo pasta
- 2 cups halved cherry tomatoes
- 1 cup fresh basil leaves, chopped
- 1 tsp minced garlic
- 1/4 cup toasted pine nuts
- 1/4 cup greek olives - pitted and halved
- 4 oz feta cheese, broken into chunks
- 2 cups baby spinach leaves
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- salt and fresh ground black pepper
directions
- 1
Cook orzo according to package instructions.
- 2
Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add cooked orzo.
- 3
In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.
- 4
Tip - let orzo cool slightly before adding to salad or spinach will wilt.
Source: Beth Kawaja
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