Warm Spinach, Orzo and Pistachio Salad

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Warm Spinach, Orzo and Pistachio Salad

 

1/4 teaspoon salt, plus a large pinch

1/4 cup orzo (rice-shaped pasta)

2 tablespoons crumbled feta cheese

2 teaspoons extra-virgin olive oil

2 teaspoons balsamic vinegar

freshly ground black pepper

1 1/2 cups baby spinach leaves

2 tablespoons chopped red onion

1 heaping tablespoon roasted pistachios

 

In a small saucepan, combine 2 cups water with 1/4 teaspoon salt. Bring

to a boil over medium-high heat. Add the orzo and cook until al dente,

about 7 minutes.

Meanwhile, combine the feta, olive oil, vinegar, a large pinch of salt,

and pepper to taste in a medium bowl.

Drain the orzo through a strainer (not a colander—some of the orzo may

escape through the holes!) and add to the bowl. Gently stir to coat the

orzo with the dressing. Add the spinach, onion, and pistachios, and toss

once more.

Serves 2.

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Char Haz

charrem

 

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