Refreshing Summer Orzo Salad

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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 554 Calories

Ingredients

• 1 tablespoon lemon juice
• 4 cups chicken broth
• 1 cup pine nuts
• 1 (16 ounce) package orzo pasta
• 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
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried basil
• 0.25 cup extra-virgin olive oil
• 1.5 tablespoons butter
• 0.25 teaspoon crushed red pepper flakes
• 1.5 teaspoons minced garlic

Recipe Instructions

Step 1

Bring the chicken broth to a boil over high heat. Add the orzo pasta, 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.

Step 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.

Step 3

Stir 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.