1 yellow or red pepper, diced
1 medium tomato, chopped
1/2 cup kalamata olives, chopped
1 cup fresh spinach, finely chopped
1/2 cup fresh basil, finely chopped
1/2 cup feta crumbles
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
Salt & pepper, to taste
Cook orzo according to package directions. Rinse with cold water and drain. In a large bowl, toss pasta with chopped bell pepper, olives, spinach, basil and feta. Season with salt and pepper, to taste. In a medium bowl, whisk together olive oil and vinegar. Pour over pasta vegetable mixture and stir to combine. Chill before serving.
This salad is simple, delicious and healthy. It's great for a picnic, summer barbecue or quick lunch. Feel free to make substitutions based on what you have handy. Any bell pepper works well and so do regular olives and halved cherry tomatoes. If you grow a garden, you'll probably have many of the ingredients right in your own backyard.
Who Dished It Up First
I came across this recipe at 33 Shades of Green and couldn't wait to try it. Thanks Alissa!