Spinach & Orzo Pasta Salad
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Serves: 4-6 servings
 
What You'll Need
  • 1.5 cup uncooked orzo pasta
  • 1 tsp. salt
  • 3 quarts water
  • 1 cup chopped spinach
  • ½ cup halved cherry tomatoes
  • 1 tbs. olives, halved
  • Dressing
  • The juice of one lemon
  • 1 clove of garlic
  • 3 tbs. olive oil
  • ½ tsp. salt
Instructions
  1. In a medium-sized pot, place the water over a high heat and bring to a rolling boil.
  2. Add the salt and the orzo and gently stir to prevent sticking.
  3. Cook according to package instructions (I left mine a bit on the al dente side)
  4. Strain the pasta in a colander and place in the fridge to cool.
  5. Add all of the dressing ingredients to a small container and whisk (or shake) to combine.
  6. Add the pasta back into the pot along with the chopped veggies and drizzle with the olive oil mixture.
  7. Toss together and serve immediately, or keep in the fridge for up to 3 days.
Recipe by The Blonde Chef at https://www.theblondechef.com/spinach-orzo-pasta-salad/