The summer heat is creeping in on little damp feet this year in Vegas. For for those of us who live here year round this is a welcome relief from 100-degree late May and early June weather. It’s still cool enough to enjoy some outdoor patio dining. Here’s a lovely easy-to-make orzo, spinach and feta cheese salad recipe perfect for early and light dining.
Orzo, Spinach & Feta Cheese Summer Salad
1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
1/2 pound crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
1/2 cup olive oil
1/2 cup balsamic vinegar
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.