Refreshing Summer Orzo Salad

4 cups chicken broth

1 (16 ounce) package orzo pasta

1 ½ tablespoons butter

¼ cup extra-virgin olive oil

1 ½ teaspoons minced garlic

½ teaspoon dried basil

½ teaspoon dried thyme

¼ teaspoon crushed red pepper flakes

1 cup pine nuts

1 cup pitted kalamata olives

1 (2 ounce) jar capers, with liquid

12 ounces basil-flavored feta cheese

1 (10 ounce) bag fresh spinach leaves, chopped

1 tablespoon lemon juice

Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.

Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it s better the next day.