Ingredients
Pasta Salad:
1/2 box orzo
1 bag baby spinach (remove stems and rough chop or cut in thirds with herb shears: faster!)
1 can artichoke hearts (rough dice)
1 small can sliced black olives (drained)
1/2 C+ crumbled feta
1/3 C. pine nuts (toasted in a dry pan)
1/4 C. fresh basil (almost mince or “ribbon”)
1/4 C. sundried tomatoes, packed in EVOO (diced)
Dressing:
2 TBS walnut oil (soooooo adds something special, but can substitute EVOO for those with nut allergies)
2 TBS EVOO
1 TBS cinder vinegar
Zest from one lemon
1 1/2 tsp fresh lemon juice
1/4 tsp dry mustard
Freshly ground black pepper, to taste
Preparation
Prepare spinach, artichoke hearts, sundried tomatoes
In a medium/large bowl, combine: o dressing ingredients (whisk thoroughly) o black olives o sundried tomatoes o basil o artichoke hearts
Cook orzo according to package directions while toasting pine nuts.
Drain orzo in a metal colander (as it holds a wee bit of heat); add chopped spinach to hot pasta while draining, stir to wilt.
Add spinach/orzo mixture to bowl, mix well.
Refrigerate a wee bit
Add feta, pine nuts and pepper (to taste), mix well, return to fridge
Serve when chilled, tastes wicked good the next day (if there’s any left!)
