I adapted this recipe from one I found in Sunset Magazine last month. Being a stay home Mom, I am always looking for something interesting for lunch. Sometimes PB&J just doesn't cut it. I found this recipe to be filling, with good flavor, but still light enough to eat in the middle of the day and not slow me down! It keeps great and is even better after the flavors have had a chance to meld. If you are looking to make this recipe a little more protein packed - you could easily add grilled or roasted chicken pieces or even diced tofu!
1 cup orzo pasta
3 Tablespoons olive oil
3 Tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups baby spinach leaves, roughly chopped
1/2 cup diced red onion
1/2 cup diced cucumber, seeded and diced
1/4 cup slivered sun dried tomatoes packed in oil
12 pitted kalamata olives, sliced
1 cup crumbled Feta cheese
Cook orzo according to package directions.
While orzo is cooking, whisk together oil, two vinegars, oregano, basil, salt, and pepper in a large bowl. Set aside.
Rinse with water until cool, and drain again.
Add the orzo to the bowl with dressing and gently mix in spinach, onion, cucumber, tomatoes, and olives to combine.
Gently fold in Feta and add more salt if you like.