March 31, 2010

In the Kitchen: orzo & kalmata olive pasta

Finally, I cooked something that I can post about! Haven't done an "in the kitchen" in awhile, I guess I haven't been hanging out in my kitchen enough lately :) This recipe is inspired by or should I just say, a knock-off? of a pasta salad I love from Whole Foods. I got a little tired of paying $11 a pound for! It's a cold salad which makes it perfect for having for dinner one night and then bringing it for lunch later in the week. It's also one of the pasta salads that is even better on the second day than the first, after all the flavors have melded together.

- Orzo Pasta
- Kalmata Olives
- Crumbled Feta
- Celery (chopped)
- Cucumber (cubed)
- Onion (finely chopped)
- Fresh Baby Spinach
- Balsamic Vinegar
- Olive Oil

This is definitely not a recipe that needs to be exact, adjust the ingredients depending on how much pasta you decide to cook.

I got a little over excited with pulling things out of the fridge...just ignore the tomatoes for now, they really aren't a part of the pasta!

Love Orzo! My Dad and Grandpa use it in one of our family's favorite home cooked Italian meals. Reminds me of home and family :)

First, get some water boiling and throw the orzo in, you might as well put a lot in and make a big batch so you can have yum leftovers. While you wait for the water to boil and the pasta to cook, cut up the celery and onions. And make sure the spinach is washed and ready to go.

When the pasta is done and drained transfer it to a medium sized mixing bowl/serving bowl. While pasta is still warm throw in the spinach, this will cook it in a way and wilt it a little bit. You can add a little olive oil now too to keep the pasta from sticking.

Next, bring on the olives! Throw in as many Kalmatas as you can handle.

Next, bring on the feta! And add the celery, cucumber and onions too. But yum, the feta....

Now, add the balsamic, and mix it all up. Taste it to see how much more you want to add or if it's good as is. And that's it, all done!

And now you have dinner and a couple of lunches to brown bag! Also, the picture doesn't show it well, but the pasta will have a brownish hue from the balsamic. Don't worry, it's normal.

Cleary I have an olive problem. I ate this with one of my favorite snacks -- Mini bruschetta toasts with kalmata olive tapenade and cheese! Throw parmesan and mozzarella on top and melt in the broiler, so yum.

I'm sharing this recipe over at Trendy Treehouse for Sharing Ideas Wednesday! 

The Trendy Treehouse


  1. that looks freaking delicious!!!

  2. Yummm! My husband would love this!

    Thanks for stopping by my site. :) To answer your question, Darwin is about 5 inches long. He won't grow too much more than that.

  3. I have this same problem. I love the olive. Fiance HATES the olive. Which works out well when dining out because he forks his over to me like they are dangerous organisms, and I get all the olive happy for myself. In the home it is quite divisive as I am constantly trying to weasel them into my cooking...maybe these recipes will do the trick!


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