Orzo Salad With Spinach and Feta |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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this is my favorite salad at Wild Oats Market Ingredients:
1/3 cup balsamic vinegar |
2 fresh garlic cloves, finely chopped |
1/2 teaspoon black pepper |
1/2 cup extra virgin olive oil |
1 lb orzo pasta, cooked until al dente and cooled |
15 kalamata olives, pitted and sliced |
1/2 cup red onion, diced |
1/2 cup celery, diced |
2 stalks green onions, thinly sliced |
8 ounces fresh spinach, roughly chopped |
1/2 cup pine nuts, toasted |
6 ounces feta cheese, cubed |
Directions:
1. Whisk the vinegar, garlic, and pepper together. Slowly add olive oil until it begins to thicken and set aside.
2. In a mixing bowl toss pasta, olives, onions, celery, spinach, nuts, and feta cheese until fully combined.
3. Pour vinaigrette over the salad and toss until all the ingredients are covered. Chill at least 1 hour before serving.
4. Tip: toast pine nuts on a baking sheet in a 350 degree oven or in a non stick sauté pan over medium heat until golden brown. Be careful not to burn.
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