Tuesday, August 18, 2009

Cheap and Cheerful Cooking: Mediterranean Summer Salad

Mediterranean Summer Salad
Helen F. Newell
(as published in Sunset Magazine, August 2009)

8 ounces orzo pasta
2 cups halved cherry or grape tomatoes
1 cup fresh basil, chopped
1 tsp. minced garlic
1//4 cup toasted pine nuts
1/2 Greek olives, pitted and halved
4 ounces feta cheese, broken into chunks
2 cups baby spinach leaves
1 tbsp. extra-virgin olive oil
2 tbsp. balsamic vinegar
Salt and freshly ground pepper

Cook orzo according to the package directions. Meanwhile, in a large bowl, combine tomoatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add cooked orzo. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste. Toss with salad.

Serves 12
Prep time: 25 minutes

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