Last night’s dinner was an experiment – Greek Orzo Salad. I have made orzo salad before, and greek salad, but decided to combine everything to make one hearty vegetarian dish. I am happy to report the results were a success. The recipe is below:
1 cup orzo, uncooked
3 cups chopped fresh spinach
1 package (3.5 oz.) reduced fat feta cheese crumbles
1 cup marinated peppers and garlic, chopped
1/4 cup white onion, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
Zest and juice of one lemon
1 Tablespoon Dijon mustard
2 Tablespoons extra virgin olive oil
1/4 red wine vinegar
Pepper to taste
Cook orzo according to package directions.
Combine all other ingredients in large bowl. Toss to coat.
When pasta finishes cooking, drain but do not rinse. Immediate combine hot pasta with other ingredients. Serve at room temperature.