OK. So maybe I am in denial that summer is officially over but if you live in Lodi and it's hovering around 100 degrees over the weekend, it's hard to believe it's not still summer! I'm actually one of the few people that aren't complaining. I love the warm weather and I love summer salads. Here is one we served at Jana's baby shower that came from a summer issue of Sunset magazine.
8 oz. orzo pasta
2 cups halved cherry tomatoes
1 cup fresh basil leaves, chopped
1 tsp. minced garlic
1/4 cup toasted pine nuts
1/2 cup kalamata olives, pitted and halved
4 oz. 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 to taste
Cook orzo according to the package directions. Meanwhile, in a large bowl, combine tomatoes, 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.
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