Description
This is one of our favorite, go-to recipes for potlucks and any event where food needs to be made in advance. Flavors actually improve as it sits, and it’s super versatile. If you want to make this the day prior to serving, I suggest leaving the spinach out until shortly before serving. Also, dress the orzo mixture lightly, reserving some of the dressing, and mix the reserved dressing in with the spinach at the end.
Ingredients
- 1 cup orzo pasta
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 quart lightly packed baby spinach leaves, roughly chopped
- 1/4 cup chopped fresh basil (optional, if available)
- 1/4 cup slivered dried tomatoes, packed in oil
- 24 pitted kalamata olives, sliced
- 1/4 cup lightly toasted pine nuts
- 1/2 cup crumbled feta cheese
- 1/4 cup marinated artichoke hearts, sliced
Instructions
- Cook orzo according to package directions. Meanwhile, in a large bowl, whisk together oil, vinegar, herbs, salt, pepper. Set aside half the dressing mixture.
- Drain pasta, rinse with cool water, and allow to drain until pasta is cool.
- Add pasta to bowl with dressing and gently mix in spinach, tomatoes, olives, artichokes, pine nuts. and feta. Mix well. If serving immediately, add the rest of the dressing.
- Can be served immediately, but it’s even better if it sits in the fridge for a couple hours. Then add the reserved dressing mixture just before serving.