ORZO-SPINACH SUMMER SALAD
From the recipe box of travel writer Carole Terwilliger Meyers.
Follow her Travels With Carole blog.
This simple salad is based on one I’ve bought many times at the Whole Foods take-out counter. It travels well and is perfect for a summer picnic. Be sure to toss the orzo with a little olive oil when you put it in the strainer, and let it cool completely before mixing everything.
1 lb. orzo pasta (approx. 2 cups dry), cooked and cooled
1 cup cherry tomatoes, cut in half
2 ribs celery, chopped; or 1 small red onion, chopped
2 cups packed (or two handfuls) baby spinach leaves
¼ lb. feta cheese
1 cup pitted kalamata olives (or other pitted olives)
Combine in a large serving bowl. Mix gently.
1 Tbl. Dijon mustard
1/4 cup balsamic vinegar
1/2 cup olive oil
3 cloves garlic, minced
2 tsp. black pepper
Put in a jar with a top and shake. Add to salad, and mix again. Let stand for a few hours to blend the flavors.
2 Tbl. pine nuts
Sprinkle over top.
You can vary the flavor of this salad by subtracting some of the ingredients above and adding some of these below.