Thursday, July 17, 2008
This is a GOOD salad. The amounts of all the ingredients don't really have to be exact, so I'll just kind of explain how to make it. Cook about 1 1/2 to 2 cups of cooked orzo, drain, and rinse with cool water. Let all the water drain from the pasta. Meanwhile, chop up some olives, basil, spinach, tomatoes, and roasted red bell peppers, and mix them all with the orzo. Also mix in a couple of handfuls of crumbled feta cheese. For the dressing, whisk together 2 TBS of olive oil with 1 1/2 tsp of cider vinegar and some black pepper. Pour that over the salad and mix. The salad is the best at room temperature. It's important that the pasta is cooled so it doesn't melt the feta cheese.