Orzo and Spinach Pasta
- 1 (16 ounce) package uncooked orzo
- 1 (10 ounce) package baby spinach leaves, finely
- 1/2 pound crumbled feta cheese (Athena)
- 1/2 red onion, finely chopped
- 1 cup pine nuts
- 1/2 teaspoon dried basil
- 1/2 teaspoon around white pepper
- 1/2 cup olive oil (I used grape oil)
- 1 cup balsamic vinegar
- 1 cup cherry tomatoes (optional)
- 1/2 cup olives (optional, recommend Kalamata olives)
Directions
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 7 to 8 minutes or until al dente; drain and set aside to cool. In another bowl stir together spinach, feta, onion, pine nuts, basil and white pepper (also tomatoes and olives if you are adding them to your dish). Toss with olive oil and balsamic vinegar. Pour ingredients over cooled pasta. Refrigerate and serve cold. (*It can also be served warm or at room temperature.)
For my meat lovers out there, like my husband, I served the pasta with some garlic cubed chicken. This dish is great for the summer time heat.
From The Committed Heart 