One of the best parts of Writers Retreat is all the great food we bring! We are going to share our recipes here in the blog for your enjoyment.
Rhonda's Spinach Orzo Salad is always a favourite. Here it is!
Prep Time: 20 min.
1 (16 oz.) pkg uncooked orzo pasta (about 2 cups)
1 (10 oz.) pkg baby spinach leaves, finely chopped
½ pound crumbled feta cheese
½ red onion, finely chopped
¾ cup pine nuts
½ tsp dried basil
¼ tsp ground white pepper
½ cup olive oil
½ cup balsamic vinegar
Bring a large pot of lightly salted water to boil. Add orzo and cook for 8 – 10 min. or until al dente. Drain and rinse with cold water. Transfer to large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold. Do not serve to Andrea – she is picky. (And Shauna doesn't like onions ...)