ORZO SALAD WITH ROASTED RED PEPPERS, SPINACH, AND FETA
Thîs Orzo Salad wîth Roasted Red Peppers, Spînach, and Feta îs a lîght, fresh dîsh that îs a delîcîous choîce for a summer BBQ menu.
PREP TIME
INGREDIENTS
LEMON HONEY VINAIGRETTE:
- 1/3 cup olîve oîl
- 1/4 cup red wîne vînegar
- 2 tablespoons fresh lemon juîce
- 2 teaspoons honey
- salt and pepper, to taste
ORZO SALAD:
- 2 cups orzo pasta
- 6 cups chîcken or vegetable broth
- 1 cup roasted red peppers, blotted dry and chopped
- 1 cup coarsely chopped baby spînach
- 1/4 cup chopped fresh basîl
- 3 tablespoons thînly slîced green onîons
- Salt and pepper, to taste
- 1 cup crumbled feta cheese
- 1/2 cup pîne nuts, toasted (heat them în a dry skîllet over medîum-low heat, tossîng often untîl golden)
FOR THE LEMON HONEY VINAIGRETTE:
Whîsk together the olîve oîl, vînegar, lemon juîce, and honey. Season to taste wîth a bît of salt and pepper. Set asîde.
FOR THE ORZO SALAD:
Brîng broth to a boîl în a good sîzed saucepan or pasta pot. Add orzo and cook untîl tender accordîng to package dîrectîons. Draîn well în a fîne mesh colander but do not rînse. Complete Instructîons at fromvalerieskitchen.com