Warm Orzo Salad

This recipe is from my favorite restaurant in Burlington, VT PENNY CLUSE

Serves six

This is a salad and not a sautéed pasta dish, so the ingredients should be warmed but not cooked thoroughly. You should be able to distinguish all of the ingredients in the finished product.

4 cups cooked orzo pasta (cooled and lightly oiled)
2 tablespoons extra virgin olive oil
¼ cup pitted kalamata olives, roughly chopped
2 tablespoons capers, roughly chopped
1 tablespoon garlic, chopped
½ cup diced tomatoes
2 tablespoons chopped Italian parsley
2 cups packed fresh spinach
½ cup good quality feta cheese
Kosher salt and fresh ground black pepper

In a large sauté pan, combine the oil, olives, capers, garlic, tomatoes, and parsley. Generously sprinkle with salt and pepper. Cover with the spinach and cook on high until the spinach shows signs of wilting. Add the cooked orzo to the pan and toss once or twice, just so the ingredients intermingle. Distribute the feta on top and put into a warm oven for a few minutes. Turn out onto a warmed serving platter.