Heirloom Tomato Basil Salad

August 11, 2006

Heirloom Tomato Basil Salad

By Heidi DeCosmo, TCSA

Makes 8 cups

6 cups cooked orzo pasta
1 cup quartered baby heirloom tomatoes
1 cup julienned (thinly sliced) red onion
1 cup julienned (thinly sliced) spinach
1/3 cup chiffonade (thin strips) fresh basil
2 tablespoons crumbled feta cheese
2 teaspoons olive oil
1/4 cup flavored rice wine vinegar
1/4 teaspoon sea salt

In a mixing bowl combine all ingredients. Mix well; marinade at least 1/2 hour before serving.

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