Serves 4
8 to 10 ounces orzo pasta ¼ cup pine nuts 6 ounces feta cheese, roughly crumbled 10 pitted Kalamata Greek olives, roughly chopped 6 ounces baby spinach, thoroughly washed ½ cup red onion, minced 3 tablespoons olive oil, divided 1 tablespoon balsamic vinegar 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 2 to 3 fresh basil leaves, shredded Salt and freshly ground black pepper to taste
NOTE: This dish may be served hot or room temperature.
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June 2025
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