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Mediterranean Orzo Pasta Salad

This a healthy meal that is full of flavor. It is nice as a side dish or a stand alone meal.


  • 2 cups chicken broth
  • 8 oz. orzo
  • 2-1/4 tsp. butter
  • 2 Tbsp. extra virgin olive oil
  • 3/4 tsp. minced garlic
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried thyme
  • 1/8 tsp. crushed red pepper flakes
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  • 1/2 cup pine nuts
  • 1/2 cup pitted kalamata olives
  • 1/2 (2 oz.) jar capers plus 1/2 caper liquid
  • 4 oz. tomato basil feta cheese, crumbled
  • 1/2 (10 oz.) bag fresh spinach leaves, chopped (optional)
  • 1-1/2 tsp. lemon juice


Bring the chicken broth to a boil over high heat. Add the orzo and cook until al dente, about 8 to 10 minutes. Drain well, pour the orzo into a bowl, toss with the butter, and set aside.

Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the garlic and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes. and pine nuts. Cook, while stirring, until the pine nuts have toasted to a light golden brown.

Stir the pine nut mixture into the orzo. Add olives, capers, feta cheese, spinach, lemon juice; toss and serve. Can be served either warm or cold but it is better the next day after the flavored have had time to blend together.


By Ann from Richland, WA

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