Cherry tomatoes, kalamata olives, bell pepper, spinach, cucumber, artichokes, and a dressing made from wine vinegar and olive oil, seasoned with Greek flavors like oregano and lemon, are combined into perfectly cooked orzo pasta, and who can forget the most crucial element of crumbled feta?
Make a day ahead to let all the flavors meld overnight.
- 1/ 3 cups olive oil
- 1/ 4 cup red wine vinegar
- 1/ 2 juice of lemon
- 1/ 2 teaspoon dijon mustard
- 1 clove minced garlic
- 1/ 4 teaspoon dried oregano
- 1/ 4 teaspoon salt
- 1/ 8 teaspoon black pepper
- 1/ 8 teaspoon red pepper flakes
- 12 ounces orzo pasta, dry
- 1/ 2 cup kalamata olives
- 1/ 2 whole sliced white onion
- 1 cup crumbled feta
- 1 cup cherry tomatoes
- 1 whole diced red bell pepper
- 2 ounces baby spinach
- 1 cup chopped cucumber
- 14 ounce can chopped artichokes, drained
Begin by bringing water to a boil for the pasta. Pro Tip: Add 1 tablespoon olive oil and a pinch of salt to the water to help the orzo from sticking together. Cook the pasta until al dente, which was about 10 minutes for my orzo. Check the package for the correct time.
While the pasta is cooking, whisk together all of the salad dressing ingredients and place in the fridge.
Once the Orzo is cooked al dente, strain with a colander. Rinse the pasta with cold water and allow it to cool completely.
Into a large bowl, add in the cooled and drained orzo, cherry tomatoes, kalamata olives, spinach, onion, cucumber, and artichoke. Pour in the greek dressing and toss together. Lastly, add in the feta cheese and give a toss.
Enjoy this YUMMY pasta salad!