Mediterranean Spinach and Orzo Salad
Fresh greens, tender orzo pasta, salty olives, sweet sun-dried tomatoes, and creamy feta. Adapt veggies and toppings to the seasons.
Ingredients
Salad
- 1 cup orzo pasta
- 4 ounces fresh baby spinach, arugula, or mizuna well rinsed and patted or spun dry
- 1/2 cup oil-packed sun-dried tomatoes chopped
- 1 cucumber or bell pepper diced (omit if not in season)
- 1/4 cup Kalamata olives pitted and chopped
- 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
Dressing
- 3/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon minced shallot or onion
- 1/2 teaspoon minced garlic or 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground pepper
Instructions
- Bring a large saucepan of water to a boil over high heat. Add the orzo and cook according o the package directions until just tender, 9 to 11 minutes. Drain, rinse under cold running water until the pasta cools to room temperature. Drain well and transfer to a large bowl.
- Add the spinach, sun-dried tomatoes, cucumber/peppers, olives, and oregano to the orzo and toss to combine
- Place all of the dressing ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Add half of the vinaigrette to the salad and toss. Taste, and add more if desired. Any leftover dressing can be stored in the refrigerator for up to 1 month.
- Season with salt and pepper and sprinkle with feta cheese.
Notes
SOURCE: adapted from The Earthbound Cook by Myra Goodman
NOTES: for more protein, add chick peas, chopped cooked chicken, steak cut into strips, or serve as a side to grilled salmon. Substitute any greens in season for the spinach. Omit cucumber/pepper if it is not in season.
