1 pound orzo
10 ounces baby spinach, chopped
8 ounces feta cheese, crumbled
1/2 red onion, finely chopped
3/4 cup pine nuts
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
1/2 cup olive oil
1/2 cup balsamic vinegar
1. Bring large pot of salted water to boil over high heat. Cook pasta as directed on packaging. Drain well and rinse with cold water. Drain again then transfer to large bowl.
2. Add remaining ingredients to bowl and toss well to combine. Serve any at any temperature – chilled, room temperature, warm, or hot.
This recipe is from allrecipes.com. When Art and I were in Williamsburg, we had a great orzo and spinach salad as a side dish with our Carrot Tree Kitchens lunch. I was thinking about it while meal planning and found this recipe. While it’s not the same as the CTK recipe, I’m glad I tried it since it was very delicious in its own right! It’s a very simple dish that can be served at any temperature. I liked mine cool or cold, but Lance enjoyed his nuked with other leftovers the following day.
Shown here with Grilled Salmon with Creamy Horseradish Sauce.