This one...not so much.
inspired by Cooking Light
1 cup orzo or other small pasta
2 cups baby spinach, chopped
1/2 medium red onion, chopped
1/2 cup pitted, chopped kalamata olives
1/2 cup sun dried tomatoes, chopped
1/2 cup marinated artichoke hearts, chopped
1 cup feta cheese, crumbled (divided)
1/4 cup red wine vinaigrette (recipe below)
salt and pepper to taste
Cook the pasta according to package instructions. Drain and rinse in cold water. Combine the cold pasta, spinach, onion, olives, tomatoes, artichoke hearts, and 3/4 cup of the feta cheese in a large bowl. Pour the red wine vinaigrette over the top and toss gently. Season with salt and pepper. Serve with remaining feta sprinkled on top.
1/4 cup red wine vinegar
1 tbsp Dijon mustard
1 tbsp agave (or honey, or granulated sugar)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup extra virgin olive oil (or more to taste, I prefer a vinegary vinaigrette)
Combine the vinegar, mustard, agave, salt and pepper in a small bowl. Add the oil in a slow, steady stream whisking all the while until you have a thick, tasty dressing. Serve on the orzo salad above or crisp baby greens.