Refreshing Summer Orzo Salad

I found this recipe on http://www.allrecipes.com/ and decided to try it out. It sounded delicious and it definitely was! I will be making this one again...

Refreshing Summer Orzo Salad

from http://www.allrecipes.com/

Ingredients:

4 C Chicken Broth (or vegetable broth)
1 (16 oz) package Orzo pasta
1-1/2 T Butter ( I left this out as it wasn't necessary)
1/4 C EVOO
1-1/2 tsp. Minced Garlic
1/2 tsp. Dried Basil
1/2 tsp. Dried Thyme
1/4 tsp. Crushed Red Pepper Flakes
1 C Pine Nuts
1 C Pitted Kalamata Olives
1 (2 oz) Jar Capers, with liquid
12 oz. Basil-Flavored Feta Cheese, crumbled
1 (10 oz) Bag Fresh Spinach Leaves, chopped
1 T Lemon Juice (I used lime)

Directions:

1. Bring the broth to a boil over high heat. Add the orzo and cook until al dente, 8-10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside. NOTE: I cooked the orzo until most of the liquid was gone, but I didn't bother to drain-there was no need to. Orzo tends to get dry, so I felt that leaving the little bit of broth would be the better way to go.

2. While the pasta is cooking, heat the EVOO 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.

3. 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.
I had this both warm and cold-it was FANTASTIC either way. Enjoy!