Tuesday, March 3, 2009

Spinach and Orzo Salad


  • 8 ounces package uncooked orzo pasta
  • 1 (10 ounce) package baby spinach leaves, finely chopped(I left mine whole)
  • 1/2 pound crumbled feta cheese
  • 1/2 red onion, finely chopped
  • 3/4 cup pine nuts
  • 1/2 teaspoon dried basil (I used more but fresh basil)
  • 1/4 teaspoon ground white pepper
  • 1/4 cup olive oil
  • 1/4 scant cup balsamic vinegar

    1. 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 and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
    I also added:
     2 lemons (zest and juice)
     sun dried tomatoes
     artichoke hearts

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