ORZO-SPINACH SUMMER SALAD
From the recipe box of travel writer Carole Terwilliger Meyers.
Follow her Travels With Carole blog.
This simple salad is based on one I’ve bought many times at the Whole Foods take-out counter. It travels well and is perfect for a summer picnic. Be sure to toss the orzo with a little olive oil when you put it in the strainer, and let it cool completely before mixing everything.
1 lb. orzo pasta (approx. 2 cups dry), cooked and cooled
1 cup cherry tomatoes, cut in half
2 ribs celery, chopped
2 cups packed (or two handfuls) of spinach leaves
¼ lb. feta cheese
1 cup pitted kalamata olives (or other pitted olives)
2 tsp. black pepper
Put everything together in a large serving bowl. Mix. Add dressing below, and mix again. Let stand for a while to blend the flavors.
1 Tbl. Dijon mustard
1/4 cup balsamic vinegar
3/4 cup olive oil
3 cloves garlic, minced
Put in a jar with a top and shake.
You can vary the flavor of this salad by subtracting some of the ingredients above and adding some of these below.