This is a colorful salad. It is perfect for a potluck, picnic or anytime. You can change the veggies to fit the season, or add grilled chicken for a light lunch.
Ingredients for the salad:
8 ounces of orzo pasta
5-6 grape tomatoes, sliced in half
1 zuccini, sliced
1 red bell pepper, chopped
1 cup fresh spinach, coarsely chopped
1 can artichoke hearts, chopped
2 green onions, chopped
1/2 cup crumbled feta cheese
1/2 cup pitted Kalamata olives, chopped
Ingredients for the dressing:
1/3 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon dried tarragon
2 teaspoons rice wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Fill a large pot 2/3 way with water and bring to a boil. Add the orzo and cook 9 minutes.
Drain the orzo and set aside to cool.
Slice the zuccini lengthwise, then across to make half moons.
Chop the green onions.
Slice the grape tomatoes in half. Add the cut vegetables as you go to a large bowl.
Roughly chop or tear the spinach.
Open the can of artichoke hearts, drain off the liquid. Place on chopping board and cut in quarters.
Slice the red pepper lengthwise, then across the other way.
Slice the Kalamata olives in half.
To make the dressing, squeeze a large lemon, make 1/4 cup.
Add the rice wine vinegar….
the dried tarragon, salt and pepper.
Whisk all these ingredients together.
Pour the dressing over the vegetables and toss.
Add the feta cheese….
and 2 1/2 cups of the cooked orzo.
Combine all the ingredients and serve!!!!