Sunday, May 4, 2008

Spinach and Orzo Salad

From All Recipes by Christine R

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 (you can substitute walnuts or even almonds if you don’t want yet another nut variety in your fridge. Pine nuts can be pricey- I know. )
4-5 basil leaves finely chopped
1/4 teaspoon ground 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, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

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