I hope bowling was fun this week. Sorry I missed it. And I'm even more sorry that it's taken me so long to send out that orzo salad recipe. Dooghan, I hope you'll forgive me and still be my friend!!!
Here goes:
-1 package (about 16 oz) of orzo pasta
-about 3/4 of a bag of spinach leaves (roughly 10 oz)
-1/2 pound crumbled feta
-1/2 red onion
-3/4 cup pine nuts
-3/4 cup dried cranberries
-1/2 cup olive oil
-1/2 cup balsamic vinegar
-a little dried basil
-a little white pepper
-a dash of sea salt (optional)
Boil the orzo pasta to al dente. You can sprinkle some salt in the water. Then in a strainer spray the cooked pasta with cold water until the pasta is cold and thus has stopped cooking. Put the orzo in a giant bowl.
Finely chop the spinach leaves and the red onion and place on top of pasta in the bowl. Add the finely crumbled feta, pine nuts and cranberries. You can add more or less than the listed measurements above, depending on how much you like the ingredients. Sprinkle with some dried basil, sea salt (optional) and white pepper (regular black pepper is fine, too). Then using a big wooden spoon or spatula toss everything with the olive oil and balsamic vinegar. Keep the orzo salad refrigerated and serve it cold. It's best to prepare only a few hours before serving as the ingriedients lose their freshness too long after being mixed.
-- Phil
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