Refreshing Summer Orzo Salad

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.

• 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 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.

Step 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.

Step 3

Stir pine nut mixture into orzo along with olives, capers, and feta cheese. Toss in spinach and lemon juice.

Step 4

Serve either warm or cold, but it's better the next day.