Greek Pasta Salad
1 pound pasta (orzo, elbow macaroni, bow tie, etc.)
2 quarts water
1 tablespoon olive oil
1 medium red bell pepper, diced
1/4 cup sun dried tomatoes, diced
2 cups baby spinach, torn
1/2 – 1 cup kalamata olives, sliced
1 small red onion, diced
1 cup diced or crumbled feta cheese
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon basil leaves
1 teaspoon oregano
1 teaspoon granulated garlic
1/2 teaspoon granulated onion
Bring water to a boil, add pasta to the boiling water and stir gently.
Let water come back up to a rapid boil, remove pot from the heat and cover.
Let pasta sit covered and undisturbed for the amount of cooking time as stated on the box. Orzo is usually 9 minutes.
Remove from heat and rinse quickly with cold water to stop the cooking. Drain well.
Transfer to mixing bowl, add 1 tablespoon oil and 1 teaspoon sea salt and mix thoroughly.
Place pasta in the refrigerator and let it cool for approximately 1 hour.
Once cold, remove from refrigerator; mix in bell pepper, tomatoes, spinach, olives, onions, and cheese.
In a separate bowl, whisk together the olive oil, vinegar, basil, oregano, granulated garlic and onion. Pour dressing over the pasta and mix until all ingredients are combined.
Refrigerate until ready to serve.
More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/05/greek-pasta-salad.html.