Kate's Orzo Pasta Salad

Here is the recipe for the Orzo pasta salad. There are no measurements. You just make as much as you need. Use whatever veggies you like and that you have in the house. We added sun dried tomatoes because we forgot to buy fresh. I love the Rebar Cookbook!

Orzo Salad

-orzo pasta cooked and cooled
-sliced spinach
-sliced olives
-finely, finely chopped sun dried tomatoes
-chopped green onions
-crumbled feta
-red, yellow, or green peppers chopped
-Basil vinaigrette (see below)

1. Mix all the ingredients together

Basil Vinaigrette from the "Rebar Modern Food Cookbook" - makes lots!
2 cloves garlic minced
1-1/2 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
1-1/2 ounces fresh basil leaves (one large bunch plus more)
1/2 teaspoon salt
1-1/2 teaspoons cracked black pepper
1 cup olive oil

1. Combine all of the ingredients, except oil, in a food processor and blend. Slowly add olive oil in a slow, thin stream until thick and creamy.

2. Season to taste and serve or refrigerate up to a week.