Refreshing Summer Orzo Salad

Refreshing Summer Orzo Salad

73
prell2k4 17

"This is a wonderfully light salad for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken, and you can vary the amount of feta depending on your taste."

Ingredients

35 m {{adjustedServings}} servings 553 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 1004 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
  2. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
  3. Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it's better the next day.
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Reviews

73
  1. 113 Ratings

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This salad has good flavor. I especially liked the touch of thyme. I used reduced sodium broth but with feta, capers and kalamata olives it was a bit salty. Next time I would omit the broth and ...

Yummy!!! This was delicious, and so easy to make. I was just cooking for me, so I halved it, it still made plenty. I skipped the capers and olives because I can't stand them, but next time I mak...

This is really tasty. I also skipped the chicken broth, used fresh herbs, and plain feta. I did add xtra lemon and olive oil, as mine turned out a little bit dry... Can't wait to try it tomorrow...