Spinach Orzo Salad

When we had a Macaroni Grill in town we loved the chicken florentine salad.  I have tried several recipes for a similar salad and this one is close.  It is a favorite summer salad!

Spinach Orzo Salad

Ingredients:

3/4 lb. orzo pasta, uncooked
1 Tbsp. olive oil, extra virgin
1/2 cup olive oil, extra virgin
3 Tbsp. white wine vinegar
3 Tbsp. lemon juice, fresh
1 tsp. coarse ground black pepper
1 tsp. Dijon mustard
1 small garlic clove, minced
1 pinch dried thyme
1/2 tsp. dried oregano
1/4 tsp. ground cumin
3 oz. fresh spinach leaves, washed and torn into bite size pieces
1 red bell pepper, chopped
1/2 cup Kalamata olives, pitted and sliced
1/2 cup chopped red onion
1/4 cup sun dried tomatoes, sliced
2 tsp. capers
3 Tbsp. feta cheese
3 Tbsp. pine nuts
2-3 seasoned chicken breasts, grilled or cooked as desired (optional)
parmesan strips for garnish

Directions:

Cook orzo 8-10 minutes or al dente.  Rinse briefly in cold water and drain.  Toss with 1 tablespoon olive oil.

Prepare dressing by combining remaining oil through cumin, whisking till smooth.  Toss with orzo.  Add spinach, pepper, olives, sun dried tomatoes, capers and chicken.

At this point, salad can be refrigerated several hours.  At serving time, add crumbled feta cheese and pine nuts.  Garnish with parmesan strips.