One of the chefs I love to watch is Curtis Stone. The food he prepares always looks so simple yet so delicious. That is where this salad comes from and it has become a favorite. Although this is a great summer salad I think it is great year round. It’s light and fresh with a simple red wine vinaigrette. Fresh tomatoes and basil, creamy feta and pine nuts, what’s not to love! The orzo and the vinaigrette can both be made ahead of time and refrigerated separately. Let them sit at room temperature for 30 minutes before finishing the salad. Enjoy!
Salad:
1 1/2 C. orzo pasta
3 C. (not packed) fresh baby spinach leaves
15 grape tomatoes, cut in half
1/2 C. pine nuts
2 Tbsp. chopped parsley
1/2 C. coarsely crumbled feta cheese
2 Tbsp. chopped fresh chives
Vinaigrette:
2 Tbsp. red wine vinegar
1 shallot, finely chopped
1 garlic clove, finely chopped
1/4 C. extra-virgin olive oil
1/4 C. thinly sliced fresh basil
Salt and Pepper
Bring a large saucepan of salted water to boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo, and set aside to cool completely.
Meanwhile in a large bowl, Whisk the vinegar, shallot and garlic. Slowly drizzle in the oil while whisking to blend well. Stir in the basil and season with salt and pepper to taste.
To the vinaigrette add the orzo, spinach, tomatoes, nuts and parsley. Toss to coat. Fold in the cheese and season with salt and pepper. Sprinkle with chives and serve.
