Mediterranean Orzo Salad

By á-177742

Ingredients

• 1 pound Orzo (rice shaped) pasta
• 2 large bell peppers (1 red. 1 yellow) stemmed, seeded and finely chopped
• 3 medium cloves garlic, minced
• 1 10-ounce bag spinach, finely chopped
• 1 medium red (Bermuda) onion, finely chopped
• 1 large ripe tomato, diced
• 12-18 Kalamata olives, pitted and halved
• 3 TB tiny capers, drained
• 1/4 c. extra-virgin olive oil
• 3 TB red wine vinegar
• 2 teaspoons dried oregano
• Salt and pepper

Preparation

Step 1

Cook the orzo according to package directions. Drain. Rinse under cold water and drain again. Turn the orzo into a bowl. Add bell peppers, garlic, spinach, red onion, tomato, olives and capers. Toss well to mix, using two spoons. Drizzle the olive oil evenly and toss well to coat pasta and vegetables. Drizzle vinegar evenly over the salad and toss well to mix. Taste for seasonings.Serve immediately or chilled. Toss again before serving.