As summer approaches I thought I would start adding recipes that are easy to make, delicious and also healthy. For you busy people, this recipe can be whipped up in no time. Feel free to add any ingredients that you feel will add to the dish. Sun-dried tomatoes would also go well with this salad. You could also serve this as a side dish to grilled chicken, fish or eat it as is. Also a great dish to prepare at home, store in a Tupperware container and transport to your next outdoor BBQ!
INGREDIENTS:
1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
1/2 pound crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
3/4 cup kalmata olives
3/4 cup celery, chopped
1/2 teaspoon dried basil
1/4 teaspoon fresh ground pepper
1/2 cup olive oil
1/8 cup balsamic vinegar
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and rinse with cold water. Transfer to a large bowl.
Stir in spinach, feta, onion, pine nuts, olives, celery, basil and pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
My friend made an almost identical version of this salad over the Memorial Weekend, with green beans instead of the spinach. It was a hit. The big difference was that he used Al Dente Basil Fettuccine. Many people don’t realize how wonderful pasta salads are using “tender, but firm” Al Dente Fettuccine or Linguine noodles. I would love to send you a bag for the next time you want to experiment. Pick your flavor and let me know. http://www.aldentepasta.com Peace, Love and Pasta. Monique