Orzo and Spinach Salad

By Jan

Serves 6-8

Ingredients

• 3/4 lb orzo (about 2 cups)
• 1 T olive oil
• 1/2 C olive oil
• 3 T white wine vinegar
• 3 T lemon juice
• 1 t fresh ground pepper
• 1 small cloves garlic, minced
• Pinch thyme
• 1/2 t dried oregano
• 1/4 t ground cumin
• 3 oz spinach, torn into bite-size pieces
• 1 red bell pepper, chopped
• 1/2 c kalamata olives, pitted and slivered
• 1/2 C scallions, minced
• 2 t capers, rinsed and drained
• 3 T feta cheese, crumbled
• 3 T pine nuts, toasted

Preparation

Step 1

Cook orzo al dente. Rinse briefly in cold water and drain. Toss with 1 tablespoon olive oil. Prepare dressing by combining remaining oil through cumin, whisking until smooth. Toss with orzo. Add spinach, pepper, olives, scallions, and capers. At this point, salad can be refrigerated several hours. At serving time, add crumbled feta cheese and pine nuts.