February 10, 2014
(From 2012 Pasta Primo Vino)
A refreshing pasta salad with lots of flavor and texture. Perfect for summer time parties because it’s simple to put together, it makes a lot, and there’s no mayo in it! I chopped all the ingredients very small so there are no big chunks of anything. You can leave larger pieces if you wish. Serve chilled or at room temperature.
1-16 oz. package Barilla orzo
3 to 5 oz. baby spinach leaves, chopped to small pieces
1 cup crumbled feta cheese, chopped to fine pieces
3/4 cup red onion, chopped to fine dice
3/4 cup toasted slivered almonds
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup white balsamic vinegar
1/2 teaspoon dried basil
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1/2 teaspoon black pepper
Cook the orzo according to package directions. Shock with cold water and drain.
When pasta is cool, transfer to a large bowl and stir in spinach, feta, onions and almonds.
Place all dressing ingredients in a jar with a lid. Close lid and shake jar until all ingredients are well blended. Pour dressing over salad and toss to distribute and coat evenly. Serve immediately or refrigerate until ready to serve.