Ingredients
The following ingredients have 4 Servings
- 1 16-ounce package uncooked orzo pasta
- 1 10-ounce package baby spinach leaves (, finely chopped)
- 3/4 cup feta cheese (, crumbled)
- 1 medium cucumber (, peeled and diced)
- 1/2 red onion (, finely chopped)
- 1 clove garlic (, minced)
- 3/4 cup toasted pine nuts
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/3 cup Italian Parsley (, chopped)
- 2 tablespoons fresh dill (, finely chopped)
- 1/2 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/2 cup sun-dried tomatoes (, chopped)
- 1/2 cup kalamata olives (, sliced)
Instruction
- Bring a large pot of water to a boil. Add the orzo and cook for about 8 minutes or until al dente. Drain, rinse in cold water and set aside.
- Toss the spinach, feta, cucumber, red onion, garlic, pine nuts, basil, black pepper, parsley and dill in a large bowl. Add the orzo and stir well.
- Whisk together the balsamic vinegar and olive oil in a small bowl.
- Pour over the orzo salad and toss.
- Top with sun-dried tomatoes and olives.
- Refrigerate and serve cold.
