Orzo with Spinach and Feta

 Orzo with Spinach and Feta

6 – 8 Servings

Ingredients

1 pound orzo

½ pound spinach, chiffonade

1 small red onion, julienne

½ cup kalamata olives, rough chopped

½ cup feta cheese, crumble

For the balsamic vinaigrette

3 tablespoons balsamic vinegar

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

2 garlic cloves, minced

½ cup olive oil

Salt and pepper to taste

Method

Cook orzo according to directions on the container.  Place pasta in an ice bath and then drain.

In a large bowl, combine the orzo, spinach, onions, olives and cheese.
In a blender or using an immersion blender, puree the vinegar, lemon juice, mustard, garlic and olive oil until it’s an emulsion. 

Toss with ½ cup of dressing and refrigerate until cold.

Toss again with dressing before serving.