Spinach and Orzo Salad
Bookmark this page
Ingredients
1 cup orzo paste
3 tablespoons olive oil
3 tablespoons red wine vinegar
½ teaspoon dried oregano
½ teaspoon dried basil
About 1/2 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 litre finely chopped young spinach leaves, lightly packed
¼ cup sliced sun-dried tomatoes, sauteed in oil
12 pitted kalamata olives, sliced
To make
This pasta salad, seasoned with herb vinaigrette, is stored better than a mayonnaise-based salad from the deli, and also tastes better.
Prepare the orzo according to the instructions on the package. Meanwhile, in a large bowl, whisk together the oil, vinegar, oregano, basil, 1/2 tsp salt and pepper, and leave.Drain the pasta, rinse with water until it cools, and drain again. Add to the bowl with the dressing and gently toss with the spinach, tomatoes, and olives. Add more salt if desired.Stored: up to 2 hours at room temperature, 4 hours with ice.Note: The nutritional analysis is given for a 1-cup serving.
Prepare the orzo according to the instructions on the package. Meanwhile, in a large bowl, whisk together the oil, vinegar, oregano, basil, 1/2 tsp salt and pepper, and leave.Drain the pasta, rinse with water until it cools, and drain again. Add to the bowl with the dressing and gently toss with the spinach, tomatoes, and olives. Add more salt if desired.Stored: up to 2 hours at room temperature, 4 hours with ice.Note: The nutritional analysis is given for a 1-cup serving.
Views: 202
Author:Admin
Published: 11/20/2023 9:45 PM
Was this recipe helpful to you?
Yes
No
Comments (0)