Greek Orzo Salad
Ingredients
- 3 cup Orzo uncooked
- ¼ cup Fresh Basil chopped
- 3 each Garlic cloves minced
- 2 tsp Fresh Oregano
- 1 tsp Red chili pepper flakes
- 1/3 cup Olive oil
- 1/3 cup Red wine Vinegar
- 1 ½ Baby Spinach (10 ounce package) roughly chopped
- 8 oz Feta cheese crumble
- 1/3 cup Red Onion finely chopped
- 1 ½ cup Kalamata Olives pitted
- 1 ½ cup Cherry tomatoes halved
- 1 each English Cucumber sliced
Method
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente and drain.
- Whisk together the basil, garlic, oregano, red pepper, salt, oil and vinegar, set aside.
- Place orzo in a large bowl. Stir in spinach, feta, onion, olives, tomatoes and cucumbers. Toss with vinaigrette. Serve immediately or chill for 60 minutes.