Yield: 1
Mediterranean Orzo Salad
Prep Time
5 minutes
Total Time
5 minutes
Ingredients
Dressing
- 1 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 Dijon mustard
- 1 tsp Italian seasoning
- 1 garlic clove
- Salt and pepper, to taste
Salad
- ½ lb dried orzo
- 2 5-oz cans water
- 2 cups baby spinach
- ½ cup roasted red peppers
- ¼ red onion, diced
- ¼ cup fresh basil
- ¼ cup pine nuts
- ¼ cup crumbled feta cheese
Instructions
- Cook the orzo according to package directions.
- Drain it in a colander and set it aside to cool.
- In a small bowl, whisk together the dressing ingredients and set it aside.
- In a large bowl, toss together the orzo, tuna, spinach, roasted red peppers, red onion, and the dressing. Serve immediately topped with the pine nuts, and feta cheese or store in the refrigerator for up to 3 days.
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