Greek Orzo Salad W/ Kalamata and Feta |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A great summer salad. Serve room temperature or chilled. Perfect for a picnic or backyard barbeque. This salad tastes better the longer it chills. Ingredients:
8 ounces orzo pasta |
4 cups baby spinach, chopped |
12 cherry tomatoes, halved |
1 cup kalamata olive, pitted & halved |
1/2 cup red onion, chopped |
4 ounces feta |
2 tablespoons white wine vinegar |
1 teaspoon anchovy paste (optional) |
1 garlic clove, minced |
1/3 cup olive oil |
Directions:
1. Cook orzo until tender, 8-10 minutes. Chill 20 minutes.
2. Add remaining salad ingredients to chilled orzo.
3. In a separate container, mix together dressing.
4. Pour over salad and let chill 30 minutes.
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