Kitchen Sink Salad: Orzo, Sun-dried Tomatoes, Feta, Pesto, and Spinach

This is a great lunch or dinner to use up all your leftover veggies!

Ingredients (feel free to change up the veggies to use what you have)

*~1 ½  cup orzo pasta

*½ cup leftover pesto (any of the recipes featured on this blog work great)

*2 Tbs. balsamic vinegar

*2 cloves garlic, crushed

*½ cup red onion, chopped

*1 red pepper, chopped

*2 cups fresh spinach, chopped

*1/3 cup sun-dried tomatoes, chopped

*2 cups frozen broccoli, thawed and microwaved for 3-4 minutes in a covered dish with 1 Tbs. of water

*1/2 crumbled feta

*Salt and pepper to taste

Directions

1.  Heat a skillet over medium heat, add a splash of olive oil or cooking spray and sauté onion and garlic for 2-3 minutes.  Add broccoli, sun-dried tomatoes, peppers, and some salt and pepper

2.  Cook orzo according to package instructions and drain.  Pour into a big bowl and toss with pesto and chopped spinach (spinach will begin to wilt).  Add balsamic, sauted vegetables, feta, salt, and pepper. 

3.  Serve warm, room temperature, or cold with extra balsamic and lemon juice! 

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