Mediterranean Orzo Salad

This Mother's Day we had a backyard barbecue at my brothers house and  my cousin brought this amazing salad.

I have seen orzo salads before but had never tried one.  I usually use orzo in hot dishes.

I got the recipe as soon as I could and I've been waiting to make it ever since because I knew I'd need a crowd to make it for.  I finally got the opportunity at my daughters birthday last weekend.

I don't believe there is such a thing as too many salads or side dishes one can know how to make, so I'm always on the lookout for new recipes.  I am so glad I got a hold of this one because it's a keeper!

So for your next get together try this salad and you'll have a new side dish that you'll love as much as I do.

Here's what you need:

1 pound box of Orzo pasta
1 bottle Girard's Champagne Dressing
1 cup baby spinach, washed, dried, and chopped
6 fresh basil leaves, washed, dried, and chopped
1/2 cup pine nuts, toasted
1 cup. Feta crumbled
1/2 cup sun dried tomato diced

Cook the pasta the night before to just Al Dente then drain and place the pasta in a large bowl.

Add 3/4 of the bottle of dressing and toss to coat the pasta.  Cover with plastic wrap and refrigerate.

The next day add the rest of the ingredients, including the rest of the dressing, and stir to combine.

 

Refrigerate a couple of hours then serve.

Serves - a ton of people!

Enjoy!

Here's the handy printable - Mediterranean Orzo Salad