Ingredients
1 cup orzo pasta
2 cups fresh spinach, roughly chopped
1 cup cherry tomatoes, halved (or roasted for added sweetness)
1/2 cup Kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
1/4 cup red onion, finely chopped
1/4 cup toasted almonds or pine nuts
1/4 cup fresh basil, chopped
Salt and pepper, to taste
Dressing
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar (or lemon juice for a citrus twist)
1 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper, to taste
Instructions
Cook the Orzo
Cook orzo in salted boiling water according to package instructions until al dente. Drain and rinse with cold water. Set aside to cool.
Prepare the Dressing
In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, minced garlic, oregano, salt, and pepper until combined.
Combine the Ingredients
In a large bowl, mix cooked orzo, spinach, cherry tomatoes, olives, feta, red onion, toasted nuts, and basil.
Dress the Salad
Pour dressing over the salad and toss to coat evenly.
Serve
Adjust salt and pepper to taste. Serve chilled or at room temperature. Garnish with extra basil or feta if desired.
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 4
