Last evening, I updated my Facebook status with a comment about a recipe I had invented that evening that was DE-LISH. To my surprise, multiple FB friends asked for the recipe.

I’m not sure my creation is so unusual–in fact, now I’m worried you’ll all post comments on my wall like, “THAT? THAT’S the recipe you got us all worked up over?”–but I had an idea of what I wanted to create and couldn’t find a recipe for it on-line, so I decided to “wing it.” And it worked! My wing worked!

Suzanne’s Facebook Orzo Pasta Salad

1 box Orzo, cooked according to directions
1/2 red onion, diced
feta cheese, crumbled (I used 4 oz.)
pine nuts, lightly toasted
fresh spinach leaves, cut chiffonade style, added to the salad right before serving

Dressing: (this is what I thought was especially good and could probably be used for lots of other salads)

1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 t sugar
3/4 t salt
1/2 t pepper
1/2 t crushed dried rosemary leaves (if fresh, use more and finely chop them so it doesn’t feel as if you’re swallowing a toothpick)

Mix dressing and add onions to soften while you’re cooking orzo. (You could probably get fancy and carmelize the onions, too.) As soon as orzo is finished, drain and toss into dressing. (Absorbs more flavor while its warm.) Right before serving, add feta cheese, pine nuts, and spinach. Toss and serve!

If you try it, let me know what you think and if you jazzed it up in your own unique way. I’m thinking I could have added kalamatra olives, grilled chicken, cherry tomatoes…

Keep me updated!

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