Orzo Salad Recipe
by Bridget Levin, Tastemaker in Residence
1 (16 ounce) package uncooked orzo pasta
baby spinach - several handfuls ribboned
1/2 lb. crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
2 Tbsp. ribboned fresh basil
1/4 tsp. ground pepper
1/3 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.
- Salt to taste.