1 Cook the orzo pasta. Bring to a boil a pot with 2 quarts of water in it. Once the water is boiling, salt it with a couple teaspoons of salt. Once the water returns to a boil add the orzo to the pot. Leave uncovered, cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm). Drain. Rinse with cold water to cool quickly.
2 Toast the pine nuts by heating a small skillet on medium heat. Add the pine nuts and stir occasionally until the pine nuts are lightly browned. Pay attention or you'll burn the pine nuts.
3 Take half of the spinach and pur?e it in a food processor or blender, adding one tablespoon of the olive oil. Roughly chop the other half of the spinach. In a large serving bowl mix the spinach pur?e olive oil mixture in with cooked orzo until the pasta is well coated with the pur?e. Then gently mix in the remaining spinach, the red onion, feta cheese, pine nuts, and the Kalamata olives.
3 In a small jar, combine the remaining olive oil (2 Tbsp), balsamic vinegar, red wine vinegar, mustard, dried basil, and dried tarragon. Put a lid on the jar and shake to combine. (You can also just whisk together these ingredients in a small bowl, but the jar method works great to get a good emulsion.) Pour over orzo spinach mixture and gently mix in until well incorporated.
4 Chill for at least an hour before serving.
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 170 (78%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 4g|
|Cholesterol 38.9mg||12 %|
|Sodium 542.7mg||19 %|
|Potassium 272.3mg||7 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 3.7g|
|Protein 8.6g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 218
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