Refreshing Summer Orzo Salad

Recipe View Bring the chicken broth to a rolling boil in a large saucepan over high heat. (2 minutes)

Recipe View Add the orzo pasta and cook until al dente, approximately 8 to 10 minutes. Drain the orzo thoroughly, then transfer it to a mixing bowl. (10 minutes)

Recipe View Add butter to the cooked orzo and toss gently to prevent sticking. Set aside. (1 minute)

Recipe View While the pasta is cooking, heat the olive oil in a skillet over medium heat. (1 minute)

Recipe View Add the minced garlic and cook until softened and fragrant, about 2 minutes, being careful not to burn it. (2 minutes)

Recipe View Stir in the pine nuts, dried basil, dried thyme, and red pepper flakes. Cook, stirring frequently, until the pine nuts are lightly toasted and golden brown, approximately 3 to 5 minutes. (5 minutes)

Recipe View Pour the pine nut mixture over the orzo, then add the halved olives, drained capers (with a tablespoon of the reserved liquid for extra flavor), and crumbled feta cheese. (2 minutes)

Recipe View Gently toss in the chopped baby spinach and lemon juice, ensuring all ingredients are evenly distributed. (2 minutes)

Recipe View Serve the orzo salad either warm or chilled. For optimal flavor, allow the salad to rest in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld. (120 minutes)