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!
1 (5-ounce)packagebaby spinachcut into thin strips
1 (8-ounce)tubpearlini fresh mozzarellasee note
1pintgrape tomatoeshalved
1/2cupparmesangrated
1/3cupoil(I use olive or safflower)
1/2lemonjuiced
1tablespoonshallot (or red onion)finely minced
1/2teaspoonsalt
1/4teaspoonpepper
Instructions
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.
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