Greek Orzo Spinach Salad

Greek Orzo and Spinach Salad

Cook's notes: Another salad for summertime dining. Olives and feta give a salty punch to this pasta salad. Bell peppers and sun dried tomatoes add a subtle sweetness. Spinach and fresh basil add a pop of freshness. The herb vinaigrette dressed pasta keeps better than a mayo based one.   

Recipe serves 4-6.

Orzo, also risoni, is a form of short-cut pasta, shaped like a large grain of rice. Orzo can be served alone, as a soup accompaniment, as part of a salad or pilaf or baked in a casserole.

Ingredients:

• 1-1/4 cups dried orzo (rosamarina) (8 oz.)
• 1/4 tsp. ground black pepper
• 3 cups fresh spinach, stems removed
• 8 oz. feta cheese, coarsely crumbled
• 1 cup chopped roma tomatoes or 1/2 cup sun-dried tomatoes, patted dry on a paper towel and chopped
• 1/2 cup diced red peppers
• 1/2 cup chopped pitted kalamata olives
• 2 TB. snipped fresh basil 
• 3/4 cup diced red onions 
• 1/3 cup olive oil or lemon olive oil
• 2 TB. lemon juice
• 1 garlic clove, minced
• 1 tsp.each dried parsley flakes and dried oregano or 2 tsp. dried Italian herbs
• 1/3 cup pine nuts

Directions:

• Cook orzo according to package directions. Rinse with cold water; drain again. Transfer pasta to a large bowl. Add torn spinach leaves that will wilt when added to warm pasta. 
• Add feta, tomatoes, peppers, olives, fresh basil and onions. Stir to combine well. In a jar with a screw top lid, place olive oil, lemon juice, garlic, oregano and parsley or Italian herbs. 
• Shake vigorously to combine and pour dressing over pasta mixture; toss to coat.  
• Cover and chill in refrigerator 6-24 hours to meld flavors. 
• Sprinkle with pine nuts right before serving.