Spinach and Orzo Salad

Ingredients:

8 ounces Orzo pasta

1/4 cup Pine Nuts

6 ounces Bulgarian Feta Cheese, roughly crumbled

2 ounces Kalamata olives pitted, roughly chopped, about 1/2 cup (about 20 olives)

4 ounces baby spinach

1/2 cup chopped red onion (about half a red onion)

3 Tbsp. 274th Sicilian Extra Virgin Olive Oil

1 Tbsp. Aceto Balsamic di Modena

1 Tbsp. red wine Vinegar

1 teaspoon Amora Savora Mustard Condiment

Pinch dried basil

Pinch dried tarragon Grey

Sea Salt and freshly ground black Tellicherry Peppercorn to taste

1. Cook the Orzo pasta: bring to a boil a pot with 2 quarts of water in it. Once the water is boiling, salt it with a couple teaspoons of Trapani Sea Salt. Once the water returns to a boil add the Orzo to the pot. Leave uncovered, cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm). Drain. Rinse with cold water to cool quickly.

2. Toast the Pine Nuts by heating a small skillet on medium heat. Add the Pine Nuts and stir occasionally until the pine nuts are lightly browned.

3. Take half of the spinach and purée it in a food processor or blender, adding one tablespoon of the 274th Sicilian Extra Virgin Olive Oil. Roughly chop the other half of the spinach. In a large serving bowl mix the spinach purée olive oil mixture in with cooked Orzo until the pasta is well coated with the purée. Then gently mix in the remaining spinach, the red onion, Bulgarian Feta Cheese, Pine Nuts, and the Kalamata olives. 3 In a small jar, combine the remaining 274th Sicilian Extra Virgin Olive Oil (2 Tbsp.), San Giacomo Balsamic, Aceto di Vino Vinegar, Savora Mustard, dried basil, and dried tarragon. Put a lid on the jar and shake to combine. (You can also just whisk together these ingredients in a small bowl, but the jar method works great to get a good emulsion.) Pour over Orzo spinach mixture and gently mix in until well incorporated.

4. Chill for at least an hour before serving.