Tasty Orzo Salad: Perfect for Summer

Bring chicken broth to a boil over high heat. Add orzo pasta and cook until al dente, 8 to 10 minutes. Drain well, then pour orzo into a bowl and toss with butter to keep it from sticking; set aside.

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

Stir pine nut mixture into orzo along with olives, capers, and feta cheese. Toss in spinach and lemon juice.

Serve either warm or cold, but it’s better the next day.