Greek Orzo Salad W/ Kalamata and Feta

KelBel's Note:

A great summer salad. Serve room temperature or chilled. Perfect for a picnic or backyard barbeque. This salad tastes better the longer it chills.

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

Salad

• 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

Dressing

• 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.

Reviews

[Sugar³]

This was an excellent salad on a hot Las Vegas summer (112 degrees!). I was being lazy and used bottled balsamic vinaigrette, also added shredded cooked chicken to make it a whole meal. Can’t wait for the leftovers tonight!

[PaulaG]

A very good salad that went very well with grilled salmon. I left off the anchovy paste and used lemon juice in place of the white wine vinegar. Also, I added a touch of oregano and decreased the amount of olive oil slightly. Great salad for a lazy summer day.