Recipe by Cookin' in NJ
Another light summer orzo salad, with fresh spinach and toasted pignoli nuts. A wonderful side dish for those summer BBQ's!!
Top Review by ngneff
Delicious! I had it at my daughter-in-laws and everyone thought it was so good so I tried it and took it to a shower today. Alot of the gals wanted the recipe. It is a delightful blend of different flavors that is just plain refreshing!! The only thing I did differently was used regular black olives. I would also have to say it serves at least 12....NOT 4 to 6. It will be in my recipe file!!
- 2 cups orzo pasta, uncooked
- 1 chicken bouillon cube
- water, to cook orzo pasta
- 2 tablespoons chopped cilantro
- 1⁄2 cup roasted red pepper, chopped
- 2 -3 ounces feta cheese
- 10 kalamata olives, pitted and chopped
- 1 dash kalamata brine (if you have it) (optional)
- 1⁄2 small red onion, finely sliced to create slivers
- 2 cups fresh spinach, loosely chopped
- 1⁄4 cup toasted pignoli nut
- 1 tablespoon fresh lemon juice
- 3 tablespoons light caesar salad dressing (such as Ken's)
- 1 chopped garlic clove
- salt and pepper
Directions See How It's Made
- Add chicken bouillon to pasta water and bring to a boil.
- Add orzo and cook for 7 minutes.
- Strain and rinse with cold water to stop cooking and cool the pasta. Set aside.
- In a medium/large bowl add the balance of the ingredients and stir well.
- Add the strained orzo and stir again.
- Chill in the refrigerator for at least 1 hour and serve. This helps the flavors meld together.