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Refreshing Summer Orzo Salad
Refreshing Summer Orzo Salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Refreshing summer orzo salad with olives, feta, and spinach. Perfect with tuna or grilled chicken.
Ingredients:
  • 4 cups chicken broth
  • 1 (16 ounce) package orzo pasta
  • 1.5 tablespoons butter
  • 0.25 cup extra-virgin olive oil
  • 1.5 teaspoons minced garlic
  • 1 cup pine nuts
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon crushed red pepper flakes
  • 1 cup pitted kalamata olives
  • 1 (2 ounce) jar capers, with liquid
  • 12 ounces basil-flavored feta cheese
  • 1 (10 ounce) bag fresh spinach leaves, chopped
  • 1 tablespoon lemon juice
Instructions:
  • In a pot, bring chicken broth to a boil. Add orzo pasta and cook for 8 to 10 minutes until al dente. Drain and transfer orzo to a bowl, tossing it with butter to prevent sticking. Set aside.
  • As pasta cooks, warm olive oil in a skillet over medium heat. Add garlic and sauté until softened and fragrant, around 2 minutes. Mix in pine nuts, basil, thyme, and red pepper flakes. Toast and stir until pine nuts turn a light golden brown.
  • Mix the pine nut blend into the orzo along with the olives, capers, and feta cheese. Add the spinach and squeeze fresh lemon juice over the dish.
  • Enjoy this dish hot or cold, but for the optimal flavor, let it rest overnight before serving.

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