Orzo Salad
(1 reviews)
Prep time:
Cook time:
8 servings

Simple, delicious and always a summer favorite.

J. Wright
4 cups chicken broth, low sodium
16 oz orzo pasta
1 1/2 tbsp butter
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp crushed red pepper flakes
1/2 cup pine nuts
1 cup kalamata olives, pitted
12 oz feta cheese
10 oz fresh baby spinach, chopped
1 tbsp fresh lemon juice
  1. Bring the chicken broth to a boil over high heat.
  2. Add the orzo pasta, and cook 8 to 10 minutes, until al dente.
  3. Drain well, and pour the orzo into a bowl
  4. Toss with the butter to keep it from sticking; set aside
  5. While pasta is cooking, heat the olive oil in a skillet over medium heat
  6. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Careful not to burn the garlic as it will become bitter.
  7. Stir in the basil, thyme, red pepper flakes, and pine nuts.
  8. Cook and stir until the pine nuts have toasted to a light golden brown.
  9. Stir the pine nut mixture into the orzo and add the olives, feta cheese, spinach, and lemon juice.
  10. Best served cold, but can also be served warm.
  11. Enjoy!

Trying adding fresh basil or fresh mint to give a whole new fresh flavour.

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