Orzo-Spinach Summer Salad
From the recipe box of travel writer Carole Terwilliger Meyers.
This simple salad is based on one I’ve bought many times at the Whole Foods take-out counter. It travels well and is perfect for a summer picnic. Be sure to toss the orzo with a little olive oil when you put it in the strainer, and let it cool completely before mixing everything.
1 lb. orzo pasta (approx. 2 cups dry), cooked and cooled
1 cup cherry tomatoes, cut in half
2 ribs celery, chopped; or 1 small red onion, chopped
2 cups packed (or two handfuls) baby spinach leaves
¼ lb. feta cheese
1 cup pitted kalamata olives (or other pitted olives)
Combine in a large serving bowl. Mix gently.
1 Tbl. Dijon mustard
1/4 cup balsamic vinegar
1/2 cup olive oil
3 cloves garlic, minced
2 tsp. black pepper
Put in a jar with a top and shake. Add to salad, and mix again. Let stand for a few hours to blend the flavors.
2 Tbl. pine nuts
Sprinkle over top.
You can vary the flavor of this salad by subtracting some of the ingredients above and adding some of these below.
Serves 6 to 8.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)