"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pasta Salad with Spinach and Tomato, by Diane Staubus, is from Eagles in the Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 c. orzo pasta 1 c. seeded, chopped cucumber 1/4 c. thinly sliced green onion 1/4 c. olive oil 2 T. lemon juice 2 c. finely shredded spinach leaves 1 c. grape tomatoes, halved 1/2 c. crumbled feta cheese Salt and pepper to taste
Cook orzo in boiling, salted water according to package directions, approximately 7 minutes. Drain. Rinse with cold water and drain again. In medium bowl, combine cooled orzo with cucumber, green onion, olive oil, lemon juice, salt and pepper. Cover and chill for at least 30 minutes or up to 6 hours. Just before serving, add spinach, tomatoes and feta cheese.
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