GREEK ORZO SALAD

 

• INGREDIENTS

  • 1 pound dried orzo pasta
  • sea salt
  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, diced small
  • 1 yellow bell pepper, diced small
  • 1 medium red onion, diced small
  • 1 cup pitted kalamata olives, halved
  • 1 cup freshly crumbled feta cheese, more or less to preference
  • 2 (heaping) cups baby spinach, coarsely chopped
  • homemade greek dressing
  • 1/4 cup chopped fresh parsely
  • 2 tablespoons chopped fresh dill
  • kosher salt, to taste
  • freshly ground black pepper, to taste

  INSTRUCTIONS

  1. 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.
  2. In a large mixing bowl, combine drained pasta with halved cherry tomatoes, bell peppers, red onion, olives, feta, chopped spinach and fresh herbs.
  3. Drizzle with some of the dressing, toss to combine and refrigerate until ready to serve.
  4. Right before serving, toss with more dressing as desired. Taste and season with salt and pepper.

GREEK DRESSING:

INGREDIENTS

• 1 large clove of garlic, grated or squeezed through a garlic press
• 1 teaspoon dried oregano, rubbed in palm
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup freshly squeezed lemon juice (about 1 lemon), strained of pulp and seeds
• 1/2 cup good quality olive oil

INSTRUCTIONS

1. In a glass jar or container with a tight fitting lid, grate in a clove of garlic. Then measure and add in the oregano, salt and black pepper.
2. Pour in the (strained) freshly squeezed lemon juice and olive oil.
3. Shake. Pour. Swoon.
4. Store salad dressing in the fridge. Pull the dressing out 10-15 minutes prior to using to warm it up if the oil solidifies or simply run the jar under warm tap water.