Orzo Salad with Tomatoes, Feta, and Basil Vinaigrette
By á-47880
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Ingredients
- For the vinaigrette
- 2 tbls red wine vinegat
- 1 shallot, finely chopped
- 1/4 cup extra virgin olive oil
- 1/4 cup basil, thinly sliced
- salt and pepper
- For the salad
- 2 cups orzo pasta
- 12 grape tomatoes, cut in half
- 2 cups baby spinach leaves
- 1/2 cup crumbled feta cheese
- 1/2 cup toasted pine nuts
- 2 tbls fresh flatleaf parsley, thinly sliced
- 2 tbls chopped fresh chives, for garnish
Details
Servings 1
Preparation time 20mins
Cooking time 28mins
Adapted from keyingredient.com
Preparation
Step 1
Directions
Directions
Make the vinaigrette: Whisk the vinegar, shallot, and garlic in a medium bowl to blend. Slowly drizzle in the oil while whisking until fully incorporated. Stir in the basil and season to taste with salt and pepper.
Make the salad: Toss the pasta, tomatoes, spinach, feta cheese, nuts, and parsley in a large bowl with enough vinaigrette to coat. Season the salad to taste with salt and pepper.
Mound the salad on a large serving platter and sprinkle with the chives.
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