I made an orzo salad this weekend by mixing up two recipes I found online. Sorry there are no pictures, but trust me, it came out light and yummy. You can use just 1 cup orzo, I just felt the balance was better with more of it.
Greek/Mediterranean Orzo Salad
1-1/2 cups dried orzo
2 roma tomatoes, chopped
3 tablespoons chopped pitted kalamata olives
3 tablespoons chopped red onion
2 cups bagged prewashed baby spinach
1/3 cup olive oil
3 tablespoons lemon juice
1 small clove garlic, minced
1/2 teaspoon oregano
Ground black pepper
Feta cheese (I added later)
1. Cook the orzo according to package directions, omitting salt. Drain; rinse with cold water.
2. Combine orzo, tomatoes, olives, onion, and spinach in a large bowl.
3. For dressing: In a small bowl, place olive oil, lemon juice, garlic, and oregano. Stir with a fork. Pour dressing over the pasta mixture; toss to coat. Season to taste with ground black pepper. Cover; chill in the refrigerator for 2 to 24 hours.
4. When serving, add a small sprinkle of feta cheese to each bowl.
I'm still eating the leftovers, but I don't mind a bit.