Orzo Salad
Renee
ingredients
Salad:- 1 pound orzo rice
- 3 T olive oil
- 3 tbsp. roasted pine nuts
- 1/2 cup pitted Kalamata olives
- 1 red bell pepper, chopped
- 1/4 cup of scallions, chopped
- 2 tsp. capers
- 3 tbsp. crumbled feta cheese
- 1 bunch of baby spinach, stems removed
- 1/2 cup olive oil
- 3 tbsp. vinegar
- 3 tbsp. lemon juice
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. Dijon mustard
- 1 clove of garlic, minced
- 1/4 tsp. dried oregano
- 1/4 tsp. ground cumin
directions
- 1
Cook orzo al dente, drain, run under cold water to stop cooking. Toss with 3 tablespoons olive oil.
- 2
Whisk together dressing ingredients until smooth.
- 3
Place Orzo in a large bowl and toss with dressing. Add olives, red pepper, scallions and capers and toss to combine. (Can be held, refrigerated, at this point for several hours) At serving time, add spinach, crumbled feta cheese and toasted pine nuts.
Source: Diana & Diane
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