Spinach orzo salad
I bought a box of orzo and a bag of pre-washed spinach at the store a few weeks ago, to make for a bbq at J's house. I ended up not making it for the bbq, but made it before we went camping instead.
I left out the feta the first time I made this recipe, because we were going to be without refrigeration. I'd advise you use the feta, because it needed a little bit of salty. Also, I added a can of olives, which I chopped, because it seemed like a good idea.
1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
1/2 pound crumbled feta cheese
1 can olives, chopped
1/2 red onion, finely chopped
3/4 cup pine nuts
1/2 teaspoon dried basil (or a handful of fresh)
1/4 teaspoon ground white pepper
1/2 cup olive oil
1/2 cup balsamic vinegar
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, olives, onion, pine nuts, basil and
white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
I left out the feta the first time I made this recipe, because we were going to be without refrigeration. I'd advise you use the feta, because it needed a little bit of salty. Also, I added a can of olives, which I chopped, because it seemed like a good idea.
1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
1/2 pound crumbled feta cheese
1 can olives, chopped
1/2 red onion, finely chopped
3/4 cup pine nuts
1/2 teaspoon dried basil (or a handful of fresh)
1/4 teaspoon ground white pepper
1/2 cup olive oil
1/2 cup balsamic vinegar
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, olives, onion, pine nuts, basil and
white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
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