Summer 2010 arrived with a smash (see aforementioned flying attempt), lingered for several months and then suddenly slipped away overnight. Fall has descended here in Chicago and the weather has gotten pretty chilly. This week, however, we're getting another little taste of summer with temperatures rising near 80.
Although I neglected to share my summertime culinary adventures with you, a plethora of experimentation occurred. The grill entered into heavy rotation and the solid crop of basil that flourished on the back porch appeared in many a Caprese salad. The camera, on the other hand, gathered dust. Maybe I’ll give summertime documentation another shot next year.
To honor the reappearance of the warmer weather, I tossed together a summer salad star last evening. Actually, Spinach and Orzo Salad is perfect any time of year. It’s simple, easy to introduce ingredient variety, and (of course!) it’s delicious!
The original recipe calls for red onion and pine nuts, but I’m not fond of raw onion and occasionally substitute cashews if that’s what I have on hand. I also like to add some additional veggies like peppers, tomatoes, cucumbers, and black olives.
This simple salad begs for a personal touch—add, subtract, but most of all, ENJOY!
Spinach and Orzo Salad*
1 (16 oz) package uncooked orzo pasta
1 (10 oz) package baby spinach leaves, finely chopped
1/2 lb crumbled feta cheese
1/2 red onion, finely chopped
3/4 c pine nuts
1/2 t dried basil—I also used a handful of fresh basil since the crop is still thriving
1/4 t ground white pepper—I’ve only ever used black and also like to add crushed red pepper flakes
1/2 c olive oil
1/2 c 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 pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
*Recipe discovered on AllRecipes.com.
