Refreshing Summer Orzo Salad
Description
This summer orzo pasta salad features pasta, olives, feta, and spinach for a wonderful, light dish. It goes well with tuna or grilled chicken as well.
Ingredients
•
4 cups chicken broth
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1 (16 ounce) package orzo pasta
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1 1/2 tablespoons butter
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1/4 cup extra-virgin olive oil
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1 1/2 teaspoons minced garlic
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1 cup pine nuts
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1/2 teaspoon dried basil
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1/2 teaspoon dried thyme
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1/4 teaspoon crushed red pepper flakes
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1 cup pitted kalamata olives
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1 (2 ounce) jar capers, with liquid
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12 ounces basil-flavored feta cheese
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1 (10 ounce) bag fresh spinach leaves, chopped
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1 tablespoon lemon juice
Directions
1
Bring chicken broth to a boil over high heat. Add orzo pasta and cook until al dente, 8 to 10 minutes. Drain well, then pour orzo into a bowl and toss with butter to keep it from sticking; set aside.
2
While pasta is cooking, heat olive oil in a skillet over medium heat. Stir in garlic and cook until garlic softens and the aroma mellows, about 2 minutes. Stir in pine nuts, basil, thyme, and red pepper flakes. Cook and stir until pine nuts have toasted to a light golden brown.
3
Stir pine nut mixture into orzo along with olives, capers, and feta cheese. Toss in spinach and lemon juice.
4
Serve either warm or cold, but it's better the next day.