Greek Orzo Salad W/ Kalamata and Feta

A great summer salad. Serve room temperature or chilled. Perfect for a picnic or backyard barbeque. This salad tastes better the longer it chills.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• Salad

• 8  ounces orzo pasta
• 4  cups  Baby Spinach, chopped
• 12  cherry tomatoes, halved
• 1  cup kalamata olive, pitted & halved
• 1⁄2 cup red onion, chopped
• 4  ounces feta

• Dressing

• 2  tablespoons white wine vinegar
• 1  teaspoon anchovy paste (optional)
• 1  garlic clove, minced
• 1⁄3 cup olive oil

Directions

1. Cook orzo until tender, 8-10 minutes. Chill 20 minutes.
2. Add remaining salad ingredients to chilled orzo.
3. In a separate container, mix together dressing.
4. Pour over salad and let chill 30 minutes.