Orzo & Feta Salad

Orzo Salad with fresh basil & feta.

Orzo looks like rice...but it isn't. It is a small type of pasta and absolutely delicious. The most time consuming part of this is the chopping of your fresh ingredients. My tip is to get your pine nuts into a 250 degree oven for about 10 minutes to lightly toast them while you chop. That makes it a race.
I also buy organic pre-washed organic spinach so I don't need to worry about washing and then drying the leaves. Organic basil is fairly easy to find as well.

 
 
 

Combining fresh ingredients for a delicious side dish has never been easier.
What you'll need:
1 package spinach
16 oz. orzo---cooked according to package directions & drained
1/2 red onion-diced
1 red bell pepper-diced
1 10 oz. package sun dried tomatoes-chopped (about 20)
8 oz. feta cheese---I prefer plain but you can find flavored...whatever you like
12 large basil leaves-chopped
1 cup pine nuts-toasted

Dressing:
1/2 cup Extra Virgin Olive Oil
1/2 cup Balsamic Vinegar
1 tsp each Salt & Pepper
(feel free to add more oil or vinegar)

I like to drain and cover my pasta with half of the oil and vinegar first so that it can absorb the tang. I then build it first with the onions and peppers and add the basil and spinach. The cheese goes last so that it doesn't melt. Serve immediately.
ENJOY!