Orzo Salad

I have adapted a recipe given to me many years ago by Linda Vernon.

3/4 pound orzo (cooked al dente)
3 tbls olive oil (to be blended with orzo when cooked)
1/2 cup olive oil
1 tbls. wine vinegar (I used rice vinegar....all that I had)
1 tbls. balsamic vinegar (I used rice vinegar...all that I had)
3 tbls. lemon juice
1 tsp salt
1/2 tsp black pepper
1 tsp dijon mustard
2 small cloves garlic
1/4 tsp. thyme
1/2 tsp. dried oregano (I used small sprigs of fresh oregano)
1/2 tsp. cumin powder
1 whole bag baby spinach (I used snow peas)
3 tbls. pine nuts (toasted in Olive Oil) (I used sunflower seeds)
1 small can chopped black olives
1/2 red bell pepper (chopped)
1/4 cup minced scallions
3 tsp capers (rinsed & drained)
4 oz feta cheese (I used gorgonzola)

While orzo is cooking, in blender combine 1/2 cup olive oil, vinegar, lemon juice, salt, black pepper, dijon mustard, garlic, thyme, oregano, and cumin.

When orzo is cooked, drain and run cold water through it. Toss it with 3 tbls. of olive oil.

Pour in blinded ingredients and toss. Refrigerate overnight.

Kathy Didier