There used to be a restaurant around Union Square called Barocco that served this really tasty orzo salad that I liked. It inspired me to go and make my own, but I added a few more things to the mix that I thought would be good additions. The salad is Mediterranean in taste. The recipe makes a lot, so there’s leftovers for the next day too which is always a plus! Since I just sort of guessed on how much to put in I don’t have too many exact measurements (I make it to taste basically), but you can’t really mess it up too much. Just keep adding things accordingly to the proportions that you would like. For example, I love olives so I’m not opposed to adding a ton to the mix. Here’s a good starting point for you to try:
3/4 lb of orzo (or 1lb. if you want to just use the whole box of orzo)
1 sweet red bell pepper (large)
1 bunch of green onions
1/2 cup of kalamata olives
1/2 package of baby spinach salad
(1) Boil the orzo pasta ’til al dente. It cooks pretty fast, so keep an eye on it. When it’s done, drain the pasta, and place in a large mixing bowl.
(2) Chop and dice the red pepper, avocado, olives, green onion, and spinach leaves
(3) In the mixing bowl, mix in some olive oil to lightly coat the pasta and a little sea salt (you can add more salt later if needed after adding the olives and tasting so as not to over salt).
(4) Then mix in the red pepper, avocado, olives, green onion, and spinach.
(5) Add more olive oil, salt and pepper to taste if needed. Add feta cheese to your liking.