Orzo Salad for 150

By JimMac

Ingredients

• 74 cups chicken broth
• 18-1/2 (16 ounce) packages orzo pasta
• 1-3/4 cups butter
• 4-2/3 cups extra-virgin olive oil
• 1/2 cup and 1 tablespoon and 1 teaspoon minced garlic
• 3 tablespoons and 1/4 teaspoon dried basil
• 3 tablespoons and 1/4 teaspoon dried thyme
• 1 tablespoon and 1-3/4 teaspoons crushed red pepper flakes
• 18-3/4 cups pine nuts
• 18-3/4 cups pitted kalamata olives
• 18-1/2 (2 ounce) jars capers, with liquid
• 14 pounds basil-flavored feta cheese
• 18-1/2 (10 ounce) bags fresh spinach leaves, chopped
• 1 cup and 3 tablespoons lemon juice

Preparation

Step 1

1. 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.
2. 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.
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.