JENNIFER ALEXANDER RUPLE

Delight in the vibrant flavors of the Mediterranean with this refreshing orzo pasta dish, featuring tender spinach, tangy Kalamata olives, creamy feta cheese, and sweet sun-dried tomatoes. Perfectly suited for warm weather, it’s an ideal make-ahead recipe to impress at graduation parties, outdoor gatherings, or any sunny summer event.

Dressing
⅓ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon dried or 1½ teaspoons fresh oregano
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
⅛ teaspoon garlic powder

Salad
16 ounces orzo
¼ cup red onion, diced
½ cup oil-packed sun-dried tomatoes, sliced
1 cup whole-pitted Kalamata olives
1 cup packed baby spinach, thinly sliced
4 ounces crumbled feta cheese
Fresh oregano sprigs for garnish

To a bowl, add all dressing ingredients. Whisk to combine. Set aside.

Cook orzo according to package directions. Drain and set aside. Allow the orzo to cool completely.

To a large bowl, add cooled orzo. Then add onion, tomatoes, olives, spinach and feta. Pour dressing over the ingredients and stir to combine.

Garnish with sprigs of fresh oregano.