Prep 5 mins
Cook 15 mins
A nice addition to any BBQ or buffet.
- 453.59 g orzo pasta, cooked according to package directions
- 1419.54 ml torn fresh spinach
- 236.59 ml crumbled feta cheese
- 205.53 g jarroasted bell peppers, chopped
- 236.59 ml vinaigrette dressing
- 236.59 ml chopped pitted kalamata olive
- Toss all ingredients with the orzo.
- Chill or serve immediately.
Excellent recipe! I didn't use the spinach, though--just the orzo mixture. I also replaced the roasted red peppers with marinated artichoke hearts. For my vinaigrette, I just mixed olive oil and red wine vinegar with a bit of kosher salt. It was excellent and very refreshing. Thanks!
Excellent, simple salad! I hosted an impromptu Sunday evening dinner with friends and this was a perfect side with beef and veggie kabobs. I used Basic Vinaigrette (with just a hint of honey to take away a bit of the bite) and discovered at the last minute that I didn't have any fresh spinach on hand. I quickly defrosted and drained a box of frozen spinach and stirred it into the salad and still received rave reviews. I served Salami Salad With Tomatoes and Mozzarella as a second side and the guys loved the blend of flavors of both salads together.
richard, i know you love me and wouldn't mind me taking some creative liberties with your recipe--so i did, lol.i only used a few handfuls of baby spinach leaves, and then added a few handfuls of baby arugula, then i added a handful of grape tomatoes, halved. i had some mozzarella balls that i added as well. they're bland and compliment the salty feta. the dressing i used was anchovy dressing by geema, and the combination was wow! this was a great great dish that i will be playing with often!