Spinach and Orzo Salad

I am a sucker for a pasta salad, especially during the summer.



When this Spinach and Orzo Salad was posted at Simply Recipes, I was all over it. The ingredients are simple but create a Greek-style pasta salad that is unlike any salad I have made.

The first time I made this salad I stuck to the original recipe. Olives and feta are always a good combination and I love the fresh taste of the spinach. I have not used pine nuts much but I love the mild nutty flavor and slight crunch they add to this salad.

This past weekend we had houseguests and I wanted to prepare this fancy salad. I knew they may not be as appreciative of black olives as I am so improvisation was a must. I decided to roast a couple of red peppers and substituted for the olives and the result was fantastic (pictured). The guests raved and insisted that I share the recipe.

I think this recipe has flexibility and a lot of room for experimentation and I intend to play with it.

INGREDIENTS

8 oz. orzo pasta

Salt

1/4 c. pine nuts

6 oz. feta cheese, roughly crumbled

2 oz. Kalamata olives, pitted, and roughly chopped

4 oz. baby spinach

1/2 c. red onion, chopped

3 tbsp. olive oil

1 tbsp. balsamic vinegar

1 tbsp. red wine vinegar

1 tsp. Dijon mustard

Pinch dried basil

Pinch dried tarragon

Salt and freshly ground black pepper, to taste

DIRECTIONS

1. Prepare the orzo pasta according to instructions on the box for al dente. Drain and rinse with cold water to cool quickly.

2. Toast the pine nuts. Heat a small skillet on medium heat. Add the pine nuts and stir occasionally until nuts are lightly browned. Be careful: they will burn if you are not watching them closely.

3. Process half of the spinach in a food processor or blender. Add one tablespoon of the olive oil. In a large serving bowl mix the spinach puree with the cooked orzo until the pasta is well coated. Roughly chop the rest of the spinach and gently mix with orzo along with red onion, feta cheese, pine nuts, and olives.

4. Combine the remaining 2 Tbsp olive oil, balsamic vinegar, red wine vinegar, mustard, basil, and tarragon in a small jar (with a whisk) or bowl (by shaking). Pour over orzo spinach mixture and gently mix until well incorporated.

5. Chill for one hour before serving.