Saturday, July 9, 2011

Spinach & Orzo Salad

I made this salad to go with barbecue ribs the other day when my family came over for dinner, and it was so yummy! I don't even normally like pasta salads, but this one is really good!

The original recipe made a TON (it filled my large mixing bowl, and even after five people ate it, I still had two big Tupperwares leftover), so I went ahead and halved it. If you're making it for a giant potluck (or as a main dish with chicken or something) you'll want to double what I have written below, but it should make at least 8 servings or so as written.

Recipe adapted from What Megan's Making.

8 oz (1/2 a package) uncooked orzo pasta
1/2 of a 10oz package spinach leaves, finely chopped
2 oz (1/2 container) crumbled feta cheese
1/3 cup shredded mozzarella cheese
1/4 red onion, finely chopped
1/2 cup pine nuts (about one bag, from the baking aisle)
2 Tbsp chopped fresh basil
1/4 tsp ground black pepper
1/4 c balsamic vinegar
About 1/8 cup olive oil (more or less, depending on how wet/dry it looks)

1. Bring a large pot of lightly salted water to a boil. Cook orzo for 8-10 minutes, or until al dente. Drain and rinse with cold water.
2. Transfer the orzo to a large bowl and stir in the spinach, feta, mozzarella, red onion, pine nuts, basil, and pepper. [At this point you could also add in any extras... black olives, cherry tomatoes, grilled chicken, etc.]
3. Add in the balsamic vinegar and stir until mixed.
4. Add in the olive oil and stir.
5. Refrigerate and serve cold.

Ready to mix!

Looking good!


Yummy! Everybody should try this one out because it's so good! Plus, it looks kinda fancy, especially for a pasta salad. :o)

1 comment:

  1. it looks so good! i'm bookmarking this so i can try it sometime :)