Ingredients
- 1 Pound Orzo Pasta
- 1 10 Oz. Box Frozen Chopped Spinach Thawed and sqeezed dry
- 1 Box Savory Herb with Garlic Soup Mix (Lipton) Use both envelopes
- 1 12 Oz. Jar Roasted Red Peppers Drained and chopped
- 1 Cup Red Onions Cut in 1/4 inch dice
- 3/4 Cup Kalamata Olives Pitted and quartered lengthwise
- Zest and Juice of 1 lemon
- 1/2 cup Olive Oil Preferably lemon infused, divided
- 1/4 Cup White Balsamic Vinegar
Servings:
Instructions
- Boil the orzo in salted water according to package directions. While the orzo is cooking, squeeze out the thawed spinach and crumble it into the bottom of a colander.
- When the pasta is cooked drain it into the colander with the spinach. Drain well, rinse under cold water, and drain again. Pour it all into a large bowl.
- In the meantime, chop the red peppers and onions and slice the olives. Remove all of the zest from the lemon with a grater and squeeze all of the juice into a small bowl. Set all of these wonderful things aside.
- Pour about 2 tablespoons of the olive oil over the orzo spinach mixture and toss to coat evenly.Open both packages of the dry soup mix and sprinkle them onto the mixture. Stir to combine everything very well. Add the lemon zest and stir well again.
- Add the reserved vegetables and toss to combine things.
- In a jar with a tight fitting lid combine the remaining olive oil, the lemon juice and the white balsamic vinegar. Cover and shake well to blend. Pour about 1/2 to 2/3 of the dressing on the salad and toss to incorporate.
- Cover the salad and refrigerate for at least 4 hours, but better yet, overnight. Store the rest of the dressing in the refrigerator as well.
- Just before serving, remove the salad from the frig and toss it well. Add the remaining dressing and toss again. Transfer to a serving bowl and feed the masses.
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