Greek Orzo Salad

I am a big fan of Greek salads. But sometimes I don’t really want the leafy base, I need something a little more substantial. This orzo does just that. This is citrusy, acidic and creamy from the orzo. I find I like making my own dressings, but I definitely feel that is just not the move sometimes so substitutions always work for most of my recipes. I made a acidic Italian style vinaigrette.

Dressing:

-1 0.7 package of Italian salad dressing mix

-1/4 cup vinegar - red wine or apple cider works best

-1/4 cup water

-1/4 cup olive oil

-Tbsp of Parmesan cheese

-Sprinkle of garlic powder

-Sprinkle of black pepper

-Drizzle of honey

Instructions:

Cook orzo according to package

I cook my orzo in equal parts water & chicken stock

Chop your vegetables:

(You can add cucumbers, zucchini, etc it’s all preference)

• Bell peppers

• Red onion

• Tomatoes

• Fresh spinach

*You can keep your vegetables raw or lightly sauté if you prefer, I keep my chopped spinach raw & lightly sautéed my tomatoes, peppers & onions

• Add pine nuts to a dry sauté pan on medium-high heat & lightly toast until golden brown

Once orzo is cooked & cooled season with a little salt, pepper and parsley ~ add vegetables & dressing (just use enough dressing to coat the pasta)

Place in fridge until ready to eat

Before serving add crumbled feta, chopped green or kalamata olives & toasted pine nuts