Every.single.time I go I get the greek orzo salad as one of my sides.... I try new things as my second side sometimes, but one of those coveted spots in the 3 compartment plate goes to that delicious orzo salad. I always give whoever is making it some big eyes and ask them if they could try to scoop me a few extra olives (sorry whoever gets there after me)...so in my salad I can add as many freaking olives as my heart desires without my embarrassing my husband.
Let's start cooking shall we. Also, all these ingredients can and should be adjusted to what you like or don't like....if I wasn't bringing this one to a party I would have probably doubled the amount of red onion I put in because me and red onion have a special kind of friendship....but I toned it down because I know not everyone does....
1 lb orzo
1 cup Kalamata Olives from the olive bar - (the smallest container pretty full. and save the brine!)
1/2 of a red pepper, chopped
1/2 a red onion (or less or more), chopped
2 tablespoons olive oil
1 cup of spinach, chopped
1/4 cup of red wine vinegar
1 container feta cheese (whatever you feel like-this time I got it with basil & sundried tomato)
Salt & Pepper to taste
While that is happening, chop up your red pepper, red onion, spinach and olives (save the olive brine!)
After you drain the orzo, add in a tablespoon of olive oil and the olives with the brine to keep it from sticking together and to let the pasta suck up all that olive-y salty goodness.
Let it cool for a few minutes and then add the rest of your ingredients.
Peppers & Onions:
Red Wine Vinegar:
Stir it all up and marvel at the colorful creation you have made:
Add another drizzle of olive oil and salt and pepper to taste (you might not need too much salt with all the olives in there so be sure to taste it first)
Try not to eat all the leftovers yourself that night after you get home from the party. Not that I know anyone who has ever done this.