L.J.'S Greco Orzo Salad

• 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

1. Prepare spinach, artichoke hearts, sundried tomatoes
2. In a medium/large bowl, combine:
3. o dressing ingredients (whisk thoroughly)
4. o black olives
5. o sundried tomatoes
6. o basil
7. o artichoke hearts
8. Cook orzo according to package directions while toasting pine nuts.
9. 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.
10. Add spinach/orzo mixture to bowl, mix well.
11. Refrigerate a wee bit
12. Add feta, pine nuts and pepper (to taste), mix well, return to fridge
13. Serve when chilled, tastes wicked good the next day (if there's any left!)

pasta salad, orzo, black olives, feta, pine nuts, fresh basil, sundried tomatoes, dressing, walnut oil, evoo, lemon, mustard, ground black pepper

Taken from www.epicurious.com/recipes/member/views/l-j-s-greco-orzo-salad-50089815 (may not work)