oftt

Mediterranean Orzo Salad

Print Email

16 oz. bag orzo
1 cup sun-dried tomatoes, packed without oil, chopped into small pieces
3 tablespoons extra virgin olive oil, divided
8 oz bad of prewashed spinach, chopped or ripped into smaller pieces, remove any thick stems
1 (14oz) can artichoke hearts, rinsed and chopped
1 package crumbled low-fat feta cheese
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/4 cup chopped pitted kalamata olives
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup toasted pine nuts
3 tablespoons balsalmic vinegar

Cook orzo according to package directions, omitting salt and fat. Place dried tomatoes in colander. Pour orzo  and hot water over tomatoes. Shake out any excess water and move, while still warm, to large bowl. Add 2 tablespoons of the oil and the spinach. Stir to combine. This will wilt the spinach. Add the rest of the ingredients except the vinegar and cheese, including the last tablespoon of oil.

Taste. If still dry or bland add more oil, pepper or herbs.

Once at room temperature add the cheese and vinegar. Crumble any big pieces of feta even further for better distribution. Chill for an hour to allow the flavors to meld. Then bring back to room temperature and serve.

This make a LOT of orzo salad and is best made for a large gathering. Can be halved.

Lasts for 4-5 days without losing any flavor or texture. In fact is often better the next day.

Using basil or garlic infused oil makes it even more flavorful. 

(LD) 

 

 

restaurant news

London on Two Slices a Day
London - British Isles
by Ilene Amy Berg

beigel_big.jpgWhat is it with all the Queen’s men? In an earlier piece on great sandwiches in London, I mentioned my British friend Craig, who now lives in LA and told me “there are no great sandwiches in...

Read more...
Italy Comes to Pasadena at Trattoria Neapolis
Los Angeles
by Lisa Dinsmore

neapolislogoSometimes it pays to be in the right place at the right time. In the case of the epic, pre-opening meal I got to enjoy at Trattoria Neapolis last week, I just happened to be at home to get the...

Read more...
Amber Road Cafe
New England
by Kitty Kaufman

AmberRoadCafeAmber Road Café's breakfast is worth getting up for. Lunch warrants standing on line. Dinner? Amber's not open for dinner. Bummer. We find ourselves here for lunch and the only reason there's no...

Read more...
Bacaro - The Veneto Comes to NY
New York
by Michael Tucker

bacaroWe ate some wonderful Venetian bar food at Bacaro last week. Tucked away on adorable Division Street that runs on a slant between Chinatown and the Lower East Side, Bacaro unwinds down the...

Read more...