Posted on: Wednesday, June 8, 2005
SEVEN OR LESS
Cheese and olives star in a quick orzo salad
By Tanya Fritz
Chicago Tribune
This is a light weeknight meal and a nice end to an active day. I'll keep these ingredients on hand throughout most of the summer, because this dinner finds its way to my table at least once a week in those busy months.
Orzo is a small pasta that has a wonderfully smooth texture; it's sold at many supermarkets. However, other small pasta (shells, penne or even corkscrews) would work. When cooking any pasta, be sure to make heating the pot of water the first thing you do. Even if it hits the rolling boil before you're ready, you can reduce the heat to a simmer until the pasta is ready to be added.
A light, crisp white wine would go well with this dish; try a pinot grigio from Italy or California, or a Portuguese vinho verde. For the kids, try milk with a sprig of mint to dress up the glass.
This dish takes just 15 minutes to throw together and another 15 to cook.
ORZO SALAD WITH SPINACH, FETA AND OLIVES
Prepare orzo according to package directions. Meanwhile, heat a medium skillet over medium-high heat; add the oil and garlic. Cook 20 seconds. Add the spinach; cook until wilted, about 2 minutes. Remove to a colander; drain, squeezing out extra water. Place in a serving bowl. Add olives, cheese and tomatoes; mix well.
Drain the orzo; return to pot. Stir over medium heat until extra water evaporates, about 1 minute. Add to vegetable-cheese mixture. Toss; serve.
Makes 4 servings.
• Per serving: 487 calories, 36 percent of calories from fat, 19.8 g fat, 6 g saturated fat, 25 mg cholesterol, 63 g carbohydrates, 15.7 g protein, 868 mg sodium, 4.8 g fiber
