Recipes Tried...Spinach and Orzo Salad
Monday, June 07, 2010
A few weeks ago, I decided to try another recipe out of Sunset Magazine that caught my fancy. It had olives, sundried tomatoes, spinach and spices tossed in red wine vinegar and olive oil. All the ingredients listed in the recipe make my mouth water, so I was pretty sure it would be love at first bite.
The final result was a light summer salad full of flavor. I decided to take it over to a friend's house for a BBQ (the true test) and they raved about it. This will definitely be one of my go to summer salads for 2010.
Spinach and Orzo Salad - Courtesy of Sunset Magazine, May 2010
* 1 cup orzo pasta
* 3 tablespoons olive oil
* 3 tablespoons red wine vinegar
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil
* About 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 quart lightly packed baby spinach leaves, roughly chopped
* 1/4 cup slivered dried tomatoes packed in oil
* 12 pitted kalamata olives, sliced
- Cook orzo according to package directions. Meanwhile, in a large bowl, whisk together oil, vinegar, oregano, basil, 1/2 tsp. salt, and the pepper and reserve.
- Drain pasta, rinse with water until cool, and drain again. Add to bowl with dressing and gently mix in spinach, tomatoes, and olives to combine. Add more salt if you like.
