Soups and Salads
Orzo, feta cheese, kalamata olives and so many more delicious ingredients how could you not love this recipe. I served it on a bed of micro greens. Enjoy!
8 ounces orzo pasta
6 ounces feta cheese (roughly crumbled)
a bunch of grape tomatoes. Use as many you would like)
2 ounces Greek olives (Kalamata, pitted, roughly chopped, about 1/2 cup, about 20 olives)
4 ounces baby spinach
1/2 cup red onion (chopped, about half a red onion)
3 tablespoons olive oil
1tablespoon balsamic vinegar
1 teaspoon dijon mustard
Fresh basil chopped
salt and freshly ground black pepper
Cook the orzo pasta:
Bring to a pot of water to a rolling boil. Add the orzo to the pot. Leave uncovered, cook on high heat with a vigorous boil for 8-10 minutes until al dente (cooked, but still a little firm).
Drain. Rinse with cold water to cool quickly.
Purée half the spinach with 1 Tbsp olive oil, mix with orzo:
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.
Mix onion, feta, olives, remaining spinach and tomatoes with the orzo
Roughly chop the other half of the spinach. Then gently mix the spinach, red onion, tomatoes, feta cheese, and the Kalamata olives in with the orzo.
In a small jar, combine the remaining olive oil (2 Tbsp), balsamic vinegar, mustard. 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 dressing over orzo
Pour over orzo spinach mixture and gently mix in until well incorporated.
Chill for at least an hour before serving.