Mediterranean Orzo Salad
Dress Up the Ordinary
This delicious salad combines orzo, cooked in our Veggie-Stock Gold® for extra flavor, and a basketful of tasty ingredients including sun-dried tomatoes, red peppers, fresh spinach, red onion, basil, pine nuts, and feta cheese, dressed with a tangy balsamic dressing. Double it to feed a crowd or add grilled chicken or seafood to make it a main dish.
1/3 cup chopped red onion
3 tablespoons balsamic vinegar
4 cups water
1 1/2 ounces Veggie-Stock Gold®
1 pound orzo
1 large red pepper, seeded and cut into thin strips
2/3 cup shredded spinach
1/3 cup sun-dried tomatoes, rehydrated and chopped
1/4 cup toasted pine nuts
1/2 cup Kalamata olives, pitted and chopped
3 ounces feta cheese
1/3 cup shredded basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
In a large bowl, combine the red onion and balsamic vinegar and let stand while you prepare the other ingredients.
Bring the water to a boil in a large saucepan. Whisk in the Veggie-Stock Gold®, stirring until it dissolves. Add the orzo, reduce the heat to medium, cover partially, and cook until the pasta is al dente. Drain in a colander.
Add the cooked orzo and all the remaining ingredients to the bowl holding the onions, and toss to combine well. Serve at room temperature.