Ingredients
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2 cups orzo pasta, uncooked
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1/4 teaspoon salt
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3 tablespoons mint, chopped
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2 garlic cloves, minced
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2 teaspoons oregano
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red pepper flakes, to taste
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1/4 cup extra virgin olive oil, Wild Oats Organic
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1/4 cup red wine vinegar
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1 (10 ounce) package Baby Spinach, organic, rough chopped
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6 ounces feta cheese, crumbled
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1/4 cup red onion, finely chopped
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1 cup kalamata olive, pitted
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1 cup grape tomatoes, halved
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1 English cucumber, sliced
Instructions
- Bring a large pot of lightly salted water to a boil.
- Add orzo and cook for 8 to 10 minutes or until al dente and drain.
- Whisk together the mint, garlic, oregano, red pepper, salt, oil and vinegar, set aside.
- Place orzo in a large bowl.
- Stir in spinach, feta, onion, olives, tomatoes and cucumbers.
- Toss with vinaigrette.
- Serve immediately or chill for 60 minutes.