Make Ahead Greek Orzo Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This came from my mom after I begged for the recipe. Can me made a day ahead, I think it gets better the longer it sits. Ingredients:
1 lb orzo pasta |
1 lb feta |
6 -7 ounces kalamata olives (about 6.5 oz of actual olives) |
12 -16 ounces baby spinach |
10 -15 large basil leaves (can leave out) |
1/2-1 whole red onion, diced (add as much as you like) |
5 fresh mint leaves (can leave out) |
1 cup lemon juice, fresh |
1 cup olive oil (i put 1/2c of olive oil and 1/2c of the oil from the olive jar) |
1/2-1 teaspoon dried oregano |
salt and pepper |
Directions:
1. Prepare salad dressing.
2. Roll the basil and mint into a cigar like roll and slice thin as you can.
3. Dice the red onion.
4. Cook the orzo until it is al dente, about 9 minutes and drain.
5. While it is still hot stir in the salad dressing, then 1/2 of the crumbled feta.
6. Next stir in the spinache, mint/basil, olives and red onions. You do not need to chop the spnache as the heat from the pasta will wilt it.
7. Let it sit for a couple of hours, or even better over night.
8. Before you serve it, stir in the remaining feta and re-adjust the salt and pepper. If it seems a little dry add some olive oil.
9. Note: Go light on the salt as the feta is salty and you will be adding feta at 2 different times.
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