Lemon Orzo Salad Recipe
- Yield: 10 servings
1 pound package Orzo pasta
¼ cup olive oil
1½ cups fresh baby spinach leaves only
½ pint cherry or grape tomatoes
½ cup pine nuts
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
2 tablespoons minced fresh chives
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/ 2 teaspoon sea salt and white pepper
- Cook pasta as directed on package, drain. Place in large serving bowl.
- In large skillet, heat ¼ cup olive oil over medium heat. Add garlic and pine nuts. Cook for 2-3 minutes, or until nuts begin to turn golden but not brown, add to pasta. Add tomatoes, spinach, and herbs.
- In small mixing bowl, add lemon juice, salt, and pepper. Gradually whisk olive oil into mixture. Whisk until smooth. Pour this dressing over pasta. Toss gently to combine.
Pasta salad may be made ahead and kept covered tightly in the refrigerator for up to 2 days