2 ounces Kalamata Greek olives pitted, roughly chopped, about 1/2 cup (about 20 olives)
4 ounces baby spinach
1/2 cup chopped red onion
3 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp red wine vinegar
1 teaspoon Dijon mustard
Pinch dried basil
Pinch dried tarragon
Salt and freshly ground black pepper to taste
Cook the orzo pasta. Bring to a boil a pot with 2 quarts of water in it. Once the water is boiling, salt it with a couple teaspoons of salt. Once the water returns to a boil add the orzo to the pot. Leave uncovered, cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm). Drain. Rinse with cold water to cool quickly.
Toast the pine nuts by heating a small skillet on medium heat. Add the pine nuts and stir occasionally until the pine nuts are lightly browned. Pay attention or you'll burn the pine nuts.
Take half of the spinach and purée it in a food processor or blender, adding one tablespoon of the olive oil. Roughly chop the other half of the spinach. In a large serving bowl mix the spinach purée olive oil mixture in with cooked orzo until the pasta is well coated with the purée. Then gently mix in the remaining spinach, the red onion, feta cheese, pine nuts, and the Kalamata olives.
In a small jar, combine the remaining olive oil (2 Tbsp), balsamic vinegar, red wine vinegar, mustard, dried basil, and dried tarragon. Put a lid on the jar and shake to combine. (You can also just whisk together these ingredients in a small bowl, but the jar method works great to get a good emulsion.) Pour over orzo spinach mixture and gently mix in until well incorporated.
Chill for at least an hour before serving.
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