Orzo Pasta Salad
A bright, light pasta salad studded with feta cheese, spinach, toasted pine nuts, basil, tomatoes, and kalamata olives and drizzled with a bit of balsamic vinegar.
Servings: 12 servings
Equipment
- 4-quart sauce pan
- 5-quart colander
Ingredients
- 1 pound orzo pasta, cooked one box
- 2 cups spinach leaves, sliced into strips
- 1 cup basil leaves, sliced into strips
- 1 cup pine nuts, toasted
- 1 cup Kalamata olives, chopped
- 1 cup feta cheese, crumbled or diced
- 2 cups grape tomatoes, halved
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp lemon juice, fresh squeezed
- 1 tbsp honey
- kosher salt and pepper to taste
Instructions
- Using a 4-quart sauce pan, cook the orzo as directed on package.
- When finished cooking, drain in a colander, rinse with cold water, and set aside.
- Toast pine nuts in oven (about 5 minutes...watch carefully) and let cool.
- When items are cool, combine all into a large bowl and chill for about an hour in the fridge before serving.
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Notes
I toasted the pine nuts in a toaster oven, but you can also toast them on a skillet (no oil), or in a regular oven at 400 degrees. Be sure to watch...they toast up quickly.
I used crumbled feta, but you may want to use a brick of feta chopped up into cubes. I would recommend this if you really love feta and want a bite-sized piece.
I used crumbled feta, but you may want to use a brick of feta chopped up into cubes. I would recommend this if you really love feta and want a bite-sized piece.