Refreshing Summer Orzo Salad Recipe

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.