Ingredients
- 1/2 pound dry orzo
- 4 tablespoons olive oil (extra virgin olive oil, divided between dressing and orzo)
- 1 teaspoon red wine vinegar
- 3 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Dijon mustard
- 1 clove garlic
- 1/2 tablespoon fresh thyme (or 1/4 teaspoon dried thyme)
- 1/2 tablespoon fresh marjoram (or 1/4 teaspon dried marjoram - may substitue oregano)
- 1/8 teaspoon ground cumin
- 4 cups spinach, loosely packed (4-6 ounces or 2 handfuls - or more to taste), washed, stems removed, cut into bite-size pieces)
- 1/4 cup kalamata olives (chopped)
- 1 red bell pepper, chopped
- 1/4 cup green onion, minced
- 3 tablespoons crumbled feta cheese (more to taste)
- 3 tablespoons pine nuts (toasted)
How to Make
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Step 1: Cook orzo as directed on the package to al dente, rinse with cold water, and drain. Toss with 2 tablespoons olive oil, set aside.
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Step 2: Prepare dressing by combining remaining olive oil, vinegar, lemon juice, salt, pepper, mustard, garlic, herbs, and cumin. Whisk until smooth, set aside.
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Step 3: Place orzo in a large bowl and toss with the dressing. Add spinach, olives, pepper, and green onion.
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Step 4: The salad can be held for several hours; refrigerate leftovers.
Tips & Variations
- Make this into a main dish salad by adding your favorite protein such as garbanzos, shrimp, or chicken.
We hope you enjoy this recipe!
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