We love pasta salad at our house...
and this one if definitely a favorite! It has a nice light dressing and it's filled with lots of fresh veggies. It's the perfect side to your BBQ or picnic favorites. It's also delicious with some grilled chicken tossed in - dinner done!
Spinach, Parmesan and Orzo Salad:
Spinach, Parmesan and Orzo Salad Recipe
Christina Verrelli - epicuricloud
1 (5-ounce package) baby spinach, cut into thin strips
1 (8-ounce) tub pearlini fresh mozzarella*
1 pint grape tomatoes, halved
1/2 cup Parmesan, grated
1/3 cup oil (I use olive or safflower)
½ lemon, juiced
1 tablespoon shallot, finely minced
½ teaspoon salt
¼ teaspoon pepper
Heat 6 quarts of salted (approx. 3 tablespoons kosher salt) water to boiling. Cook orzo according to package directions. Drain and rinse* just a little bit with cool water, drain again. In large bowl, add orzo, spinach, mozzarella, tomatoes and Parmesan. Whisk together oil, lemon juice, shallot, salt and pepper in small bowl and toss with orzo mixture. Refrigerate until ready to serve.
-Pearlini – If I can’t find the tiny pearlini mozzarella balls, I use the cherry sized ones and quarter them.
-Rinsing Pasta - I don’t generally rinse pasta, except for when I make certain pasta salads, it cools it a little more quickly so the hot pasta doesn’t melt the mozzarella and I find it helps make the dressing go a little further.