Spinach and Orzo Salad
Ingredients
- 8 ounces orzo pasta
- Salt
- 1/4 cup pine nuts
- 6 ounces feta cheese
- 2 ounces Kalamata Greek olives,
- 4 ounces baby spinach
- 1/2 cup red onion
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Pinch dried basil
- Pinch dried tarragon
- to taste Saltfreshly ground black pepper
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Instructions
- Bring to a pot of salted water to a rolling boil (1 tablespoon of salt for every 2 quarts of water). Add the orzo to the pot. Leave uncovered, cook on high heat with a vigorous boil for 8 to 10 minutes until al dente (cooked, but still a little firm).,Drain. Rinse with cold water to cool quickly.
- Toast the pine nuts by heating a small skillet on medium heat. Add the pine nuts and stir occasionally until the pine nuts are lightly browned. Pay attention or you'll burn the pine nuts.
- Take half of the spinach and purée it in a food processor or blender, adding one tablespoon of the olive oil. In a large serving bowl mix the spinach purée olive oil mixture in with cooked orzo until the pasta is well coated with the purée.
- Roughly chop the other half of the spinach. Then gently mix the spinach, the red onion, feta cheese, pine nuts, and the Kalamata olives in with the orzo.
- In a small jar, combine the remaining olive oil, balsamic vinegar, red wine vinegar, mustard, dried basil, and dried tarragon. Put a lid on the jar and shake to combine. (You can also just whisk together these ingredients in a small bowl, but the jar method works great to get a good emulsion.)
- Pour over orzo spinach mixture and gently mix in until well incorporated.,Chill for at least an hour before serving.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original