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:
Cut Spinach into Thin Strips or Chiffonade: Tear off stems and stack leaves, (Maybe 8 large leaves at a time.)
Roll into “cigar” shape.
Thinly Slice.
Gather all Ingredients and Make Dressing while Orzo cooks.
PERFECT FOR PINNING: ⬇
Thank you for spending some time in the cloud with me!
I hope you enjoy the recipe! Tina ( :
| Servings |
8-10
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- 1 pound orzo pasta
- 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)
- 1/2 lemon juiced
- 1 tablespoon shallot finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Ingredients
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- Heat 6 quarts of salted (approx. 3 tablespoons kosher salt) water to boiling.
- Cook orzo according to package directions.
- Drain and rinse* with cold 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. Can be made a day ahead.
Notes:
*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 the residual water from rinsing helps make the dressing go a little further.
I will definitely be trying this one. I love orzo.
Hi Pat! Thanks for stopping by! We love orzo too – always a winner with my family ( :
Take care!
Soo good! Everyone loved it.
can this salad be made the day before
Yes! This is great to make ahead of time!