Mediterranean Orzo Salad (Serves 4 as a side dish)
1/2 cup orzo (cook according to directions on package) (may substitute Israeli Cous Cous, Pearl Barley, small Pasta of choice (Pastina, etc), or Bulgur.
1 package frozen, chopped spinach, boil, drain, allow to cool, then squeeze out/dry with paper towels, set aside.
1/2 cup extra virgin olive oil
juice of one lemon
sea salt and freshly ground black pepper to taste
sprig of mint finely chopped (optional)
2 cloves raw garlic, crush and mince
2 cups roasted peppers (can be red, yellow, orange, etc)
1 ripe tomato, remove core, chopped
1/2 cup feta cheese (optional)
1/2 cup Kalamata or Gaeta Olives (pits removed, chopped)
Combine ingredients in a mixing bowl and toss. Serve as an excellent accompaniment to dishes like grilled or pan-seared seafood, roasted or grilled chicken, lamb, pork, etc.