REFRESHING SUMMER ORZO SALAS

REFRESHING SUMMER ORZO SALAS

“This pasta, olive, and spinach salad is wonderfully light for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken”


4 cups chicken broth
1 (16-oz.) package orzo pasta
1-1/2 Tbsp. butter
¼ cup extra virgin olive oil
1-1/2 tsp. minced garlic
½ tsp. dried basil
½ tsp. dried thyme
¼ tsp. red pepper flaked
1 cup pine nuts
1 cup pitted kalamata olives
1 (2-oz.) jar capers, with liquid
12-oz basil-flavored feta cheese
1 (10-oz.) bag fresh spinach leaves, chopped
1 Tbsp. lemon juice


1. Bring the chicken broth to a boil over high heat. Add the orzo paste, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.

2. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.

3.Stir in the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it’s better the next day.


Yield: 8 servings.