TNT: Mediterranean Orzo Salad with Feta Vinaigrette

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Zereh

Head Chef
Joined
Aug 14, 2004
Messages
1,501
Location
Bellevue, WA
Seeing the post about using the broccoli slaw pasta salad reminded me of this one. I tried it out on guests for a birthday BBQ this summer and it was a huge hit! Now it's all they want me to bring. =P I found this in Cooking Light and made a couple of changes because that's just how I am! I also use more Feta but never measured, I just added until it tasted tangy enough.

Mediterranean Orzo Salad with Feta Vinaigrette
  • 1-lb uncooked orzo
  • 4 cups bagged prewashed baby spinach, chopped
  • 1/2 cup chopped drained oil-packed sun-dried tomato halves
  • chopped red onion
  • 1/2 c chopped pitted kalamata olives
  • 2 teaspoon freshly ground black pepper
  • 2 teaspoon KOSHER salt (1 t if using table salt)
  • 1 (12-ounce) jar marinated artichoke hearts, undrained
  • 9 ounces feta cheese, crumbled and divided (or goat cheese or a combination of both!)
  • Generous splashes of balsamic vinegar to taste

Cook the orzo according to package directions. Drain; rinse breifly with cold water. Combine spinach with the warm orzo in a large bowl so that it wilts slightly. Add next 5 ingredients (through salt).

Drain artichokes and tomatoes, reserving marinade & oil. Coarsely chop both. Combine them, their reserved liquids and feta cheese to orzo mixture, tossing gently to coat. Pour a couple glugs of balsamic over and toss again. Taste and add more as needed.
 
Last edited:

Latest posts

Back
Top Bottom