Greek-Style Orzo Salad (no garlic)

By aribear

Ingredients

• 1/2 pound orzo
• 1 cup pitted Kalamata olives, chopped
• 1/4 cup sun-dried tomatoes packed in oil, drained and chopped finely
• 1 cup crumbled Greek feta
• 1 bunch flat-leaf spinach, sliced thinly
• 2 tablespoons chopped fresh dill
• Zest and juice of 1 lemon
• 4 tablespoons white-wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt and black pepper, to taste

Preparation

Step 1

Bring a salted pot of water to a boil over high heat.
Boil the orzo until just cooked.
Rinse with cold water, drain well and transfer to a large mixing bowl.
Add the remaining ingredients and mix well until combined.
Season with salt and pepper, to taste, and refrigerate for at least 4 hours.
Bring to room temperature prior to serving.