I whipped up this Orzo salad recipe the other night thinking that my family would probably not like it, and that I could eat it for lunches. Well, I was wrong the whole bowl of salad was gone within the hour, I guess it was a hit. The recipe is easy, healthy and light. I hope you enjoy it as much as we did.
1 1/2 cups of Orzo
1/2 cup of Paul Newmans Balsamic Vinaigrette salad dressing
( you can add more or less depending on how wet you like your salad)
1 cup of plain feta cheese
3/4 cup of greek olives, pitted
1 cup of cherry tomatoes
3 cups of fresh baby spinach
Cook your Orzo till al dente, drain and set aside to cool. Slice your cherry tomatoes in half and place in a large bowl. add your cooled Orzo, along with your feta, olives, spinach, and salad dressing. Mix well and refrigerate for 1 hour before serving. You will not need salt for this salad, because the olives are pretty salty.