Greek Orzo Pasta Salad With Spinach

Another light summer orzo salad, with fresh spinach and toasted pignoli nuts. A wonderful side dish for those summer BBQ's!!

• Ready In: 22 mins
• Serves: 4-6

Ingredients

• 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

1. Add chicken bouillon to pasta water and bring to a boil.
2. Add orzo and cook for 7 minutes.
3. Strain and rinse with cold water to stop cooking and cool the pasta. Set aside.
4. In a medium/large bowl add the balance of the ingredients and stir well.
5. Add the strained orzo and stir again.
6. Chill in the refrigerator for at least 1 hour and serve. This helps the flavors meld together.
7. Enjoy!