Description
Orzo salad with spinach, basil, sun-dried tomatoes, Kalamata olives, artichoke hearts and feta cheese in a light vinaigrette. The perfect summer side dish!
Ingredients
Scale
Salad
- 8 ounces orzo (1/2 box)
- 2 cups baby spinach, chopped
- 1/2 cup fresh basil, chopped
- 3/4 cup oil packed sun-dried tomatoes, drained and chopped
- 2 scallions (whites and greens), chopped
- 1/2 cup pitted Kalamata olives, cut in half
- 1 cup marinated artichoke hearts, drained and coarsely chopped
- 1/4 cup feta cheese, crumbled
Dressing
- 1/4 cup good quality extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon dried oregano
- 2 tablespoons Parmesan cheese, grated
- Salt and pepper
Instructions
- Cook the orzo according to package directions. Strain and rinse with cold water.
- Add the spinach, basil, sun-dried tomatoes, scallions, Kalamata olives, and artichoke hearts in a large bowl. Add the orzo and mix to combine.
- Combine the dressing ingredients in a small bowl and whisk to combine. Or shake the ingredients in a salad dressing bottle. Pour the dressing over the salad and toss well. Sprinkle the feta cheese on top and serve.
Notes
You can cook the orzo in vegetable broth, chicken bone broth or low sodium chicken broth for added flavor.