Greek Orzo Pasta Salad With Spinach

Prep Time: 15 Minutes

Cook Time: 7 Minutes

Ready In: 22 Minutes

Servings: 6

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

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!

By RecipeOfHealth.com