Day 2: Greek Vegetarian Orzo Salad
This simple pasta dinner only has a few ingredients and takes less than 20 minutes to create. Toast up the pine nuts while the pasta cooks.
The key to this dish is par cooking the pasta, draining and then finishing it later with the other ingredients over low heat. This allows the liquids from the other ingredients help finish cooking the pasta, leaving every bite of orzo filled with flavor. This a great dish for leftovers, especially for an easy lunch later in the week!
INGREDIENTS (serves 2-4)
1 lb orzo pasta
1 cup feta cheese, crumbled
1 cup kalamata olives, halved or quartered
1/4 cup pine nuts, toasted
4 large handfuls of spinach, rough chop
Juice and zest of one lemon
Salt and pepper to taste
In a medium to large sauce pan, prepare the orzo as per package instructions but remove and strain two minutes before package instructs. Return the orzo to the pan an on low heat, add other ingredients. Stir frequently and keep on low heat for 3-5 minutes or until all the spinach is wilted. Cool in the refrigerator for at least 2 hours.
Once removed from refrigerator, plump and add juice and zest of one lemon before serving.
Serve chilled and enjoy!