About this recipe:This pasta salad is positively brimming with flavour. Orzo is tossed with herbs, pine nuts, olives, capers, feta cheese and spinach. It's the perfect summer dish to enjoy anytime of the year.
1 litre chicken stock
450g orzo pasta
4 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped garlic
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon crushed chillies
135g pine nuts
135g pitted kalamata olives
1/3 (180g) jar capers, with liquid
350g herbed feta cheese
285g fresh spinach leaves, chopped
1 tablespoon lemon juice
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Method Prep:20min › Cook:15min › Extra time:35min › Ready in:1hr10min
Bring the chicken stock to the boil over high heat. Add the orzo pasta and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl and toss with the butter to keep it from sticking; set aside.
While the pasta is cooking, heat the olive oil in a frying pan over medium heat. Stir in the garlic and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, crushed chillies and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach and lemon juice. Serve either warm or cold, but it's better the next day.