This salad is just bursting with amazing flavors and textures.
Unfortunately, I didn’t get my usual step-by-step photos in; however, this is a very straight forward recipe. Just boil, chop and toss.
This is the perfect salad to feed a large group, take to a pot-luck or picnic. You can also add in chicken or grilled shrimp to the dish to make it a main course.
I hope you enjoy this recipe as much as I do!
Orzo With Everything
Source: Adapted from a recipe from the July ’98 Bon Appetit Magazine
1 1/2 cup orzo pasta (about 10 ounces)
1/3 cup (packed) chopped and drained oil-packed sun-dried tomatoes
1/4 cup olive oil
1/4 cup balsamic vinegar (you can also use white balsamic vinegar)
1/4 cup pitted Kalamata olives, chopped
1 clove garlic, minced or pressed
Salt and Pepper to taste
1 cup chopped fresh spinach
1 cup chopped romaine and/or radicchio or arugula
4 large fresh basil leaves, finely chopped
1/2 cup diced red onion
1 cucumber, peeled, seeded and cubed
1 pint cherry tomatoes, halved or quartered
1/2 cup feta cheese, crumbled (I use the flavored tomato and basil feta cheese)
1/2 cup toasted pine nuts
Cook the orzo in boiling salted water until just tender but still firm to the bite. (I add a little bit of chicken bullion into my water for more flavor). Drain well. Transfer the orzo to a large bowl and allow the orzo to cool. Set aside. In a small bowl make the dressing. Mix together the chopped (drain well) sun-dried tomatoes, olive oil, balsamic vinegar, chopped kalamata olives, and garlic. Lightly season with a little bit of salt and pepper. Set aside.
Chop all of your vegetables and toast your pine nuts. Mix together the chopped spinach, lettuce, and basil leaves, add to the bowl of orzo. Now toss in the red onion, cucumber, tomatoes, feta cheese, and pine nuts into the orzo. Dress with the dressing. Serves 8.