Ingredients

The following ingredients have 20 Servings
  • 1 pound orzo pasta
  • sea salt (for pasta water)
  • 1 pint cherry tomatoes (halved)
  • 1 small red bell pepper (diced small)
  • 1 small yellow bell pepper (diced small)
  • 1 medium red onion (diced small)
  • 1 cup kalamata olives (pitted and halved)
  • 1 cup feta cheese (freshly crumbled, more or less to preference)
  • 2 cups (heaping) baby spinach (coarsely chopped)
  • 1 recipe greek salad dressing
  • 1/4 cup parsley (chopped)
  • 2 tablespoons dill (chopped)
  • kosher salt (to taste)
  • black pepper (freshly ground, to taste)

Instruction

  • Bring a pot of water to boil. Season the water with a small palmful of sea salt and add in the pasta. Stir and follow the package directions for cooking times. Once the pasta is cooked, drain and rinse under cold water to stop the cooking. Drain well.
  • In a large mixing bowl, combine cooked pasta with halved cherry tomatoes, bell peppers, red onion, olives, feta, chopped spinach and fresh herbs.
  • Drizzle with some of the dressing, toss to combine and refrigerate until ready to serve.
  • Right before serving, toss with more dressing as desired. Taste and season with salt and pepper.