- Spinach and Orzo Salad

SPINACH AND ORZO SALAD

8 ozs orzo pasta
Salt
¼ c pine nuts
6 ozs feta cheese, roughly crumbled
2 ozs Kalamata Greek olives pitted, roughly chopped (about ½ c or 20 olives)
4 ozs baby spinach
½ cup chopped red onion
3 T olive oil
1 T balsamic vinegar
1 T red wine vinegar
1 tsp Dijon mustard
2 tsp dried basil
2 tsp dried tarragon
Salt and freshly ground pepper to taste

Using a large pot with lots of salted water, cook the pasta according to the package directions (around 9 minutes). Drain and rinse with cold water, shaking off the excess water.

Toast the pine nuts by heating in a small skillet on medium heat (I used a small dash of olive oil). Add the pine nuts and stir constantly (they will burn easily so don’t take your eyes off them – they’re too expensive to burn) until the pine nuts are lightly browned.

Take half of the spinach and purée it in a food processor or blender, adding 1 T of the olive oil. Roughly chop the other half of the spinach. In a large serving bowl mix the spinach purée/olive oil mixture in with the cooked pasta until the pasta is well coated with the purée. Then gently mix in the remaining spinach, red onion, feta cheese, pine nuts and the olives.

In a small bowl combine the remaining 2 T olive oil, balsamic vinegar, red wine vinegar, mustard, dried basil and dried tarragon. Whisk until emulsified and pour over the pasta mixture. Gently mix to combine.

Chill for at least 1 hour before serving.

Notes:

This is my new favorite salad.

Thanks Nicole!