We love orzo here at home. It's a little rice shaped pasta and we use it for this lovely and quick risottata and sometimes just as a side in place of rice or potatoes with some butter and salt and pepper stirred in.
I have never been a big raw spinach person, but lately we have been eating more spinach and we've been enjoying it! I had some spinach, cucumber, cherry tomatoes, and orzo at home last week so I did a little search on google and came across this recipe. I had slightly different ingredients on hand but followed the dressing recipe and it was delicious! (It also made for a great lunch the day after!) If you're looking for an easy and tasty salad, this one may be for you! Also my measurements were all eyeballed so they are not very accurate...that's how everyone cooks right?
Easy Spring Orzo Salad (adapted from The Garden Grazer)
Serves 3 (2 at dinner + lunch for 1)
For the salad:
100g dry orzo
3 handfuls spinach, washed and dried
2 handfuls cherry tomatoes, washed and halved
1/3 of a cucumber, chopped into chunks
1/2 red onion, diced small
feta - as much as you'd like!
For the dressing:
2 tbsp red wine vinegar
1/4 cup olive oil
1/2 clove of garlic, minced
1/2 tsp dried basil
Salt and pepper to taste
To make the dressing, combine vinegar, basil, garlic, and salt and pepper in a bowl. Slowly drizzle in the olive oil whisk to combine.
For the salad, cook the orzo according to the instructions on the package. While the orzo is cooking, prepare all the veg and place them in a medium sized bowl. When the pasta is cooked, drain and add it to the salad immediately. Toss everything. The heat from the orzo will slightly wilt the spinach.
Pour the dressing on the salad and toss to combine. Add the feta and give it a little stir again. Serve immediately or refrigerate it and serve it cold.