We Olive Culinary Director Suzie Lewitan created this easy orzo salad recipe for the Paso Robles Olive Festival featuring a trio of We Olive bestsellers: Fresh Garlic and Meyer Lemon Olive Oils plus Aged Balsamic Vinegar. Finishing it with Black Olive Tapenade adds complexity and depth.
Serves 8 as a side or 4 – 6 as a main course
1 lb orzo pasta
Extra Virgin Olive Oil for coating the orzo
3.5 oz We Olive Black Olive Tapenade
1 cup roasted tomatoes*
1 cup cherry tomatoes
1.5 oz baby arugula
1.5 oz baby spinach
5 oz feta
6 oz We Olive Fresh Garlic Olive Oil
3 oz We Olive Meyer Lemon Olive Oil
6 oz We Olive Aged Balsamic Vinegar
Salt and pepper, to taste
Cook the pasta in boiling water, according to package directions until al dente. Drain and lightly coat the orzo with Extra Virgin Olive Oil.
Combine remaining ingredients in a large bowl and mix thoroughly, season with salt and pepper to taste, and enjoy!
*You can roast cherry tomatoes at home or buy them from a better grocery store’s salad bar and prepared foods section.
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