Orzo Greek Salad
Ingredients
Salad Ingredients
- 2 Cups Orzo
- 1.5 Cups Red pepper Any colour will do - diced
- 3 Cups Spinach leaves Gently torn into large pieces
- 1 Cup Cucumber Diced & seeded
- 3/4 Cup Red onion Diced
- 5 Oz Green olives Drained & halved
- 5 Oz Kalamata olives If using pitted olives, halve them
- 8 Oz Feta cheese Crumbled
Dressing Ingredients
- 1/2 Cup Canola oil
- 1/4 Cup Olive oil
- 1 Lemon Juiced
- 2 Tsp Greek Seasoning
- 1 Tsp Sea salt
- 1 Tsp Black pepper
- 2 Cloves Garlic Crushed
- 1 Tbsp Dijon Mustard
Instructions
- Bring a pot of water (4 cups) to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool.Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble half of the feta cheese over the pasta.In a small bowl, whisk the canola oil, olive oil, lemon juice, greek seasoning, garlic, dijon and salt and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Taste for seasoning and top with the remaining feta cheese.Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days, but will last in the refrigerator up to 1 week.